2 c. sugar
1 1/2 c. packed brown sugar
1/2 tsp. salt
1 1/3 c. milk
1 c. mashed yams
1/4 c. light corn syrup
1/4 c. butter
3/4 c. pecan halves
1 1/2 tsp. vanilla

Combine sugars, salt, milk, yams and corn syrup in heavy 4-quart saucepan. Stir until all is mixed thoroughly. Cook over medium heat until sugar is dissolved and it comes to boil. Reduce heat and cook to 224°F on candy thermometer or soft-ball stage. Remove from heat; add butter. Do not stir. Cool to 110°F. Chop 1/2 cup pecans. Add vanilla to cooled mixture. Beat until candy stiffens and loses gloss. Stir in chopped nuts. Spread candy on greased 9-inch pan. Top with last 1/4 cup pecan halves. Cut into squares.