Caramelized Cane Syrup Sweet Potatoes Recipe - Cooking Index
Caramelized Cane Syrup Sweet Potatoes Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Sweet potatoes - cut crosswise, cubed 3/4" pieces |
| 1 | Butter | |
| 1 cup | 328g / 11oz | Steen's 100 percent Pure Cane Syrup |
| 1/2 cup | 80g / 2.8oz | Brown sugar |
| 3 cups | 711ml | Pecan pieces |
| 1 teaspoon | 5ml | Salt |
Preheat the oven to 400 degrees.
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.
This recipe yields 8 to 10 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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