Carmalized Cane Syrup Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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:
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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