Caramelized Cane Syrup Sweet Potatoes

By Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

Caramelized Cane Syrup Sweet Potatoes

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    About 3 pounds sweet potatoes, peeled and sliced crosswise into 1/2 -inch-thick rounds 1/2 cup cane syrup (we recommend Steen's)
    2 tablespoons canola or grape seed oil 1/2 cup packed dark brown sugar
    1/4 teaspoon salt 1 cup pecan pieces
    4 tablespoons (1/2 stick) butter, melted


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    • 1

      Preheat the oven to 400 degrees Fahrenheit.

    • 2

      Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes.

    • 3

      Meanwhile, combine all the remaining ingredients in a small mixing bowl.

    • 4

      Transfer the potatoes to a casserole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the casserole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot.

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