(New Orleans)

This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly. Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.