3/4 c. light brown sugar, firmly packed
1/2 c. light corn syrup
1/4 c. butter
1/4 tsp. salt
1/4 c. chopped pecans
6 pared, cooked lg. sweet potatoes, halved lengthwise or 1 lb. can

In large saucepan or skillet add sugar, corn syrup, butter and salt. Bring to boil over low heat, stirring until butter and sugar is melted. Add nuts. Reduce heat. Add cooked sweet potatoes, baste with syrup, cook, covered over very low heat, turning once, 15 minutes.

Remove cover, cook basting occasionally, 15 minutes longer or until potatoes are well glazed. Makes 6 servings. If canned potatoes are used reduce total cooking time to 20 minutes.