1 c. corn syrup
1/4 c. butter
1/3 c. pineapple juice
8 to 10 canned or cooked sweet potatoes, halved
3/4 c. (9 oz. can) pineapple tidbits
1/3 c. pecan halves

Combine syrup, butter, and pineapple juice in a saucepan. Place over medium heat and simmer 5 minutes. Place potatoes in greased 13 x 9 x 2 inch baking dish. Sprinkle with pineapple tidbits and pecans. Add syrup mixture. Bake at 375 degrees for 40 minutes. Baste every 10 minutes. Serve hot. Serves 6 to 8.