2 c. light brown sugar
1 tbsp. butter
1 c. cooked sweet potatoes, mashed
3/4 c. evaporated milk
1/8 tsp. salt
1/2 c. chopped pecans

Put sugar, milk, butter, and salt in large pot; cook over medium heat to soft ball stage. Remove from heat and allow to cool until hand can be held comfortably on bottom of pot. Add sweet potatoes and beat until mixture loses it's gloss. Add pecans; mix well and pour into buttered pan. Cut into squares when cool.