Title: Caramelized Cane Syrup Sweet Potatoes (Ee)
Categories: Emeril, Potato swee, Pecan, Side dish
Yield: 10 Servings

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

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

Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on Jun 07, 1997