Caramelized Cane Syrup Sweet Potatoesside dish 2 lb sweet potatoes 1 cut crosswise and 1 cubed into 3/4-inch pieces 1 stick butter 1 cup steen's 100 percent pure cane syrup 1/2 cup brown sugar 3 cup 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 1/2 sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender. Yield: 8 to 10 servings |
