| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emeril, Potato swee, Pecan, Side dish | 10 | Servings | ||
INGREDIENTS
| 2 | lb | Sweet potatoes |
| Cut crosswise and | ||
| Cubed into 3/4-inch 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
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 Posted to MC-Recipe Digest V1 #637 by [email protected] on Jun 07, 1997
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