Peel the sweet potatoes and trim the edges so that you are able to cut them into large dice about 1-inch square. You should have 3 to 4 cups of diced potato. Place the diced potato into a saucepan and add enough water to cover by 2 inches. Add salt to the water and bring to a simmer over medium heat. Cook until the potatoes are just cooked through, then drain them and set aside on a baking sheet so that they are able to cool.

To make the glaze base, add the sliced onion, sugar, cayenne and water to a sauté pan and cook over medium heat until the onions are soft and tender. Add the rum and cook until it has evaporated. Add the veal stock and chicken stock and cook until it has reduced by half. Strain the base and discard the solids. (Set ½ cup of this aside and save the remaining glaze base for another day. (It freezes well .)

Heat a large sauté pan over medium-high heat. When hot, add half of the butter and, when it begins to brown, add the sweet potatoes and cook until they are browned on one side. Toss the yams so that they are now cooking on another side and continue to cook until browned on the second side. Add the reserved glaze base and cook until it has reduced by half. Add the remaining butter and toss to combine. Season the potatoes to taste with salt and pepper, garnish with the green onions and the pecan pieces and serve.