- 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
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.
Steen's Cane Syrup Shoofly Pie
Orange Cranberry Sauce
Braised Apples, Roasted Acorn Squash, And Fresh Thyme
Caramelized Sweet Potatoes
Caramelized Onions and Potatoes au Gratin
Sweet Potato Praline Marshmallow Casserole
Honey-Butter Baked Chicken with Mashed Sweet Potatoes
Pumpkin Custard Pie
Bourbon Mashed Sweet Potatoes
Curry-Scented Roasted Cauliflower