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Caramelized Cane Syrup Sweet Potatoes
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Pound Sweet potatoes; cut crosswise, cubed 3/4 pieces
Stick Butter
Cup Steen's 100 percent Pure Cane Syrup
/2 Cup Brown sugar
Cup Pecan pieces
Teaspoon Salt
/2 Fat; 1/2 Other Carbohydrate
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.
Caramelized Cane Syrup Sweet Potatoes
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