Maple glazed sweet potatoes with pecans

MAPLE GLAZED SWEET POTATOES

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1/4 c. butter or margarine

2 (16 oz.) cans sweet
potatoes, drained

1/4 c. maple-flavored pancake
syrup

1/2 c. nuts

Place butter in baking dish and place in oven to melt as
oven preheats. Prepare potatoes. (Cut in 2-inch chunks.) Turn
potatoes in melted butter until coated on all sides. Drizzle
syrup evenly over potatoes. Sprinkle with nuts.
Bake at 350 degrees for 25 to 30 minutes or until heated through.
Transfer to serving dish.

MAPLE CANDIED SWEET POTATOES

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6 medium-size sweet potatoes

1/2 c. maple syrup

1 Tbsp. butter

1 tsp. salt

1 c. apple cider or apple

juice

1/2 c. water

Boil potatoes in jackets until nearly done. Peel, slice
and put into baking pan. Let maple syrup, butter, salt, cider
and water come to a boil. Pour over potatoes and bake in slow
oven at 300 degrees for 1 hour or until potatoes are glazed and syrup
of desired consistency. Serves 6.

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SWEET POTATOES WITH PECANS

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3/4 c. light brown sugar
firmly packed

1/2 c. light corn syrup

1/4 c. butter or margarine

1/4 tsp. salt

1/4 c. coarsely chopped pecans

6 pared, cooked, large sweet

potatoes or 1 can (1 lb. 1

oz.) vacuum-packed sweet

potatoes

In heavy large 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.
If using canned, reduce cooking time to 20 minutes.

Thank you Peanut Patty! I appreciate the recipes.

Thanks to all who replied to my recipe request for Sweet Potatoes with Pecans. I appreciate it.