Caramelized Cane Syrup Sweet Potatoes
These are so addictive! The Louisiana cane syrup gives the sweet potatoes a unique flavor, but if you can’t find Steen’s, you could certainly substitute a mixture of molasses and dark corn syrup.
Ingredients
- About 3 pounds sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
- 2 tablespoons canola or grapeseed oil
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) butter, melted
- 1/4 cup cane syrup (we recommend Steen’s)
- 1/2 cup packed dark brown sugar
- 1 cup pecan pieces
Directions
Preheat the oven to 400°F.
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.
Recipe Details
- Source: Farm to Fork
- Dish Type: Sides
- Cuisine: American
- Cooking Method: Baking
- Occasion: Thanksgiving
- Effort Level: Simple
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