Sweet Potatoes In Praline sauce

Sweet Potatoes in Praline Sauce (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.