Mexican Sweet Potato Candy
- ½ cup chopped pecans
- 1 tablespoon butter or margarine
- 2 cups firmly packed brown sugar
- ¾ cup evaporated milk
- ½ cup mashed, cooked sweet potatoes
- 1/8 teaspoon salt
Combine sugar, milk, butter, and salt in a 2-quart saucepan. Cook over low heat, stirring until sugar dissolves. Wash off sugar crystals that have formed on sides of pan, using a brush dipped in cold water. Continue to cook, stirring occasionally, until mixture reaches firm ball stage (244°). Rem...