Carmalized Cane Syrup Sweet Potatoes

Submitted by Elaine

"I found this Emeril recipe in a Good Housekeeping magazine supplement and thought it sounded very good. I am posting here for safe keeping. According to a note above the recipe, if you are not able to find Steen's brand of syrup, you could substitute a mixture of molasses and dark corn syrup."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 3 lbs sweet potatoes
• 2 tablespoons canola oil or 2 tablespoons grapeseed oil
• 1⁄2 teaspoon salt
• 1 cup pecans, coursely chopped
• 1⁄2 cup dark brown sugar, packed
• 1⁄4 cup cane syrup (such as Steen's)
• 4 tablespoons butter, melted

directions

1. Preheat oven to 400 degrees.
2. Peel and slice sweet potatoes crosswise into 1/2 inch thick rounds.
3. In a medium bowl, combine sweet potatoes with oil and 1/2 tsp salt, toss to coat well.
4. Arrange sweet potatoes in a single layer, if possible in a 18"x12" jelly roll pan.
5. Roast 30 minutes or until they begin to carmelize.
6. Meanwhile, in a small bowl, combine chopped pecans, brown sugar, cane syrup and butter.
7. Transfer potatoes to a 2-3 quart casserole dish.
8. Pour pecan mixture over potatoes and with a spatula, toss gently, to coat well.
9. Bake 30 minutes or until potatoes are tender, stirring once.
10. Serve hot.