Caramelized Cane Syrup Sweet Potatoes (ee) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Sweet potatoes,
Cut crosswise and,
Cubed into 3/4-inch pieces,
1 Stick: butter,
1 cup: Steens 100 percent pure cane syrup,
1/2 cup: Brown sugar,
3 cup: Pecan pieces,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp