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Categories:Viewed: 98 - Published at: 6 years ago
Ingredients
- 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. coarsely chopped pecans
- 6 pared, cooked, large sweet potatoes, halved lengthwise or 1 (1 lb. 1 oz.) can vacuum-pack sweet potatoes
Method
- In large, heavy saucepan or Dutch oven, combine sugar with corn syrup, butter and salt.
- Bring to boiling over low heat, stirring until butter melts and sugar is dissolved.
- Add pecans.
- Reduce heat.
- Add sweet potatoes, arranging in single layer; baste well 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.
