Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans. Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce. Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°.
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