Side Pannel
Caramelized Cane Syrup Sweet Potatoes (Ee)
Caramelized Cane Syrup Sweet Potatoes (Ee)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 2 lb Sweet potatoes
- Cut crosswise and
- Cubed into 3/4-inch pieces
- 1 Stick butter
- 1 c Steen's 100 percent pure
- -cane syrup
- 1/2 c Brown sugar
- 3 c Pecan pieces
- 1 ts Salt
Directions
Recipe by: EMERIL LIVE SHOW #EMIA13 Preheat the oven to 400 degrees F.
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.
Yield: 8 to 10 servings
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.
Yield: 8 to 10 servings
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