| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive01 | 8 | servings | ||
INGREDIENTS
| 2 | lb | Sweet potatoes; cut crosswise, |
| ; cubed 3/4. 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 |
INSTRUCTIONS
Preheat the oven to 400 degrees. 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. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A13 broadcast 02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus believes in you”