| 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.
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