• 3/4 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter or margarine
  • 1/4 teaspoon salt
  • 6 peeled and cooked sweet potatoes, halved lengthwise

In large saucepan or Dutch oven, combine light brown sugar, light corn syrup, butter and salt. Bring to a boil over low heat, stirring until butter melts and sugar is dissolved. Reduce heat. Add sweet potatoes and baste well with syrup. Cook covered over low heat. After 15 minutes uncover and flip potatoes. Cook 15 more minutes, or until the potatoes are well glazed, basting occasionally.

Submitted by Sarah Williams of Lilburn   

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Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655
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