Arrange sweet potatoes in a lightly greased 11 x 7 x 1 1/2 inch baking dish; set aside. Combine next 8 ingredients in saucepan. Stir constantly over medium heat until mixture boils. Boil 1 minute. Pour over sweet potatoes. Sprinkle with pecans; cover and refrigerate 8 hours. Remove from refrigerator; let stand at room temperature for 30 minutes. Uncover and bake at 350 for 30 minutes or until thoroughly heated.
Yield: 8 servings.