3/4 c. firmly packed brown sugar
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

In a large pan or Dutch oven, combine sugar with corn syrup, butter and salt. Over low heat, bring to boil, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet potatoes. Arrange in single layer, baste well with syrup. Cook covered, over low heat, turning once, 15 minutes. Remove cover, cook, basking occasionally, 15 minutes longer, or until potatoes are well glazed. Serves 6.