In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.