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Ingredients
- 3/4 c. light brown sugar firmly packed
- 1/2 c. light corn syrup
- 1/4 c. butter or possibly margarine
- 1/4 tsp salt
- 1/4 c. coarsely minced pecans
- 6 x pared cooked large sweet potatoes halved lengthwise or possibly 1 can (17 ounce.) sweet potatoes - vacuum-packed
Directions
- In large, heavy saucepan or possibly Dutch oven combine sugar with corn syrup, butter and salt. Bring to boiling over low heat, stirring till butter melts and sugar is dissolved. Add in pecans. Reduce heat. Add in sweet potatoes, arranging in single layer; baste well with syrup. Cook, covered, over very low heat, turning once, 15 min. Remove cover. Cook, basting occasionally, 15 min longer, or possibly till potatoes are well glazed.
- Makes 6 servings.
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