3/4 c. light brown sugar, firmly packed
1/2 c. light corn syrup
1/4 c. butter
1/4 tsp. salt
1/4 c. coarsely chopped pecans
6 pared, cooked lg. sweet potatoes, halved lengthwise or 1 can (1 lb. 1 oz.) vacuum-pack sweet potatoes

1. In large heavy saucepan or Dutch oven, combine sugar with corn syrup, butter and salt.

2. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved. Add pecans.

3. Reduce heat. Add sweet potatoes, arranging in single layer; baste well with syrup. Cook, covered, over very low heat, turning once, 15 minutes.

4. Remove cover. Cook, basting occasionally, 15 minutes longer, or until potatoes are well glazed. Makes 6 servings.

If canned sweet potatoes are used, reduce total cooking time to 20 minutes.