Caramelized cane syrup sweet potatoes (ee)

Yield: 10 Servings

Measure Ingredient
2 pounds Sweet potatoes
\N \N Cut crosswise and
\N \N Cubed into 3/4-inch pieces
1 \N Stick butter
1 cup Steen's 100 percent pure cane syrup
½ cup Brown sugar
3 cups Pecan pieces
1 teaspoon Salt

Recipe by: EMERIL LIVE SHOW #EMIA13 Preheat the oven to 400 degrees F. Place the sweet potatoes in a large saucepan and cover with water.

Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt.

Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined ½ sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender.

Yield: 8 to 10 servings

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