10 med. sweet potatoes
1 tsp. salt
1 lemon, sliced
Whole cloves
2 c. brown sugar, packed
1 c. dark corn syrup
1/2 c. hot water
2 tsp. grated orange peel
1/4 tsp. cinnamon
1 c. pecans, chopped
2 tbsp. butter

Place potatoes and salt in pan with water to cover. Bring to boil, reduce heat and cover and simmer 30 minutes until potatoes are tender. Drain and cool. Peel and cut in 1/4 inch slices.

Place slices in 4 rows in greased 13 x 9 x 2 inch baking dish. Stud lemon slices with whole cloves and place 2 or 3 slices in each row. Combine brown sugar, syrup, water, orange peel and cinnamon in saucepan. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool slightly. Sprinkle pecans over potatoes. Pour syrup over all; dot with butter. Cover with foil; refrigerate several hours or overnight. Remove foil. Bake at 400 degrees for 30 minutes until hot and bubbly. 8 to 12 servings.