4 lg. yams or sweet potatoes (3 lb.) peeled & halved
1 c. sugar
1/2 c. light corn syrup
3 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. pecan pieces

Preheat oven to 375 degrees. Cook potatoes in large saucepan of simmering water until not quite tender (about 10 minutes).

Meanwhile, melt sugar in medium-size heavy saucepan over medium heat. After a time sugar will begin to turn to light golden brown; stir to prevent burning. When light brown syrup is formed, very quickly add corn syrup and then 1/4 cup water; keep stirring over medium heat until smooth and almost free of lumps. Remove from heat. Allow to cool for 1 minute, then stir in butter, vanilla and salt. Drain yams and place in greased baking dish.

Spoon praline sauce over clams to coat. Bake 20 minutes, basting yams with sauce again after 10 minutes. To serve: Arrange yams on platter, spooning sauce over and garnishing with pecans. Makes 8 servings.