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

In large saucepan or Dutch oven, combine sugar with corn syrup, butter and salt. Bring to a boil over low heat, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet potatoes, arranging in single layer, baste well with syrup. Cook, basting occasionally for 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.