Peel sweet potatoes; cut into 1/4-inch-thick slices. In 4-quart saucepan over high heat, heat potato slices and enough water to cover; bring to boil. Reduce heat to low; simmer, covered, 1 5 minutes until potatoes are tender. Drain; set aside, covered, to keep warm. In same saucepan over medium heat, melt butter until golden brown; watch carefully to prevent burning. Add potato slices and pecans to saucepan; toss gently to mix well. Season with salt and pepper. Makes 8 servings. Per serving: 300 calories, 3 grams protein, 1 8 grams fat, 34 grams carbohydrate. Note: To toast pecans: In dry small skillet over very low heat, toast pecans 3 to 5 minutes until golden brown. side 01