Boil the potatoes until tender. Let cool then mash with butter and hot cream.Add 1 tsp of the spice, 1/2 cup of the sugar, syrup, half the pecans, raisens, pineapple and mix well. Place in oven proof dish. Mix flour, remaining spice, brown sugar, and butter. Work the mixture with your fingers until it forms fine crumbs. Add remaining pecans. Top the cassarole with crumb mixture and bake for 20 min or until top is golden brown.