By Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
|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|
Preheat the oven to 400 degrees Fahrenheit.
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.
Meanwhile, combine all the remaining ingredients in a small mixing bowl.
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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