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

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

1. In large, heavy saucepan or Dutch oven, combine sugar with corn syryp, 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, for 15 minutes.

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