Carmalized Cane Syrup Sweet Potatoes

Name: Carmalized Cane Syrup Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving(s)
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

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."

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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

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