Ingredients
- 2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
- 1 stick butter
- 1 cup cane syrup (recommended: Steen's)
- 1/2 cup brown sugar
- 3 cups pecan pieces
- 1 teaspoon salt
Directions
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.
















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By ace61771_11333110
Moreno Valley, CA
on November 25, 2008
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I used fresh homegrown sweet potatoes that I picked that day and had to substitute corn syrup for cane syrup but they came out great and now my wife wants me to make them all the time.
By holly_drou_5522634
Pleasanton, CA
on November 15, 2008
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I discovered this recipe about 4 years ago and it became so popular in my home that now it has become a tradition for my turkey day feast! Very tasty!
By cudbucket_7132496
Bayside, NY
on January 30, 2007
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Super easy and fast. Turned out perfect. And for me, that's saying alot.
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