16 pounds sweet potatoes 3 cups dark corn syrup 1/3 cup butter or margarine 1 1/2 cups water

Wash and pare potatoes; they should not stand long after peeling, or they will turn dark, even when kept in water. Cook twenty to thirty minutes in salted water; drain. Cut in halves or thirds, according to size; put in baking pans to depth of about two inches. Boil water, syrup, and butter together one minute; dip part of it over potatoes. Bake forty-five minutes, basting with remaining syrup mixture. They should be well glazed.