Caramelized cane syrup sweet potatoes (ee)
10 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sweet potatoes |
| Cut crosswise and | ||
| Cubed into 3/4-inch pieces | ||
| 1 | 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