8 med. size sweet potatoes
1/4 c. butter
1/2 c. brown sugar
1/3 c. maple syrup
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. pecan halves, toasted

In heavy 4 quart saucepan, heat 4" of water to boiling. Peel sweet potatoes and cut in 1 1/2" chunks. Add to water, cover and cook until potatoes are tender, about 20 minutes. In 1 quart saucepan, combine butter, brown sugar, maple syrup, salt and pepper. Heat to boiling. Reduce heat to low. Cook, stirring constantly until clear and thickened, about 2 minutes. Drain potatoes well. Turn into serving dish, top with pecans and syrup mixture.