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Carmalized Cane Syrup Sweet Potatoes

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“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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