| Caramelized Cane Syrup Sweet Potatoes (Ee)
2 pounds of sweet potatoes, cut crosswise & cubed into 3/4-inch pieces
1 Stick of butter
1/2 cup of brown sugar
3 cups of pecan pieces
1 teaspoon of salt
Preheat the oven to 400ºF. 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 sauté 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 Recipe by: EMERIL LIVE SHOW #EMIA13 Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on Jun 07, 1997 |
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