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Add a photoServings: 8
Ingredients
- 2 lb Sweet potatoes cut crosswise, cubed 3/4" pcs
- 1 stk Butter
- 1 c. Steen's 100 percent Pure Cane Syrup
- 1/2 c. Brown sugar
- 3 c. Pecan pcs
- 1 tsp Salt
Directions
- 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 min. Remove the potatoes from the stove and drain. In a large saute/fry pan, heat the butter. Stir the cane syrup and brown sugar into the melted butter. Add in the pecan pcs and cook for 3 min, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mix into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes proportionately. Pour the potatoes onto a parchment lined 1/2-sheet pan and roast the potatoes for 15 to 20 min or possibly till the potatoes are caramelized and tender.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 373 | |
| Calories from Fat 232 | 62% |
| Total Fat 27.09g | 34% |
| Saturated Fat 8.61g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 421mg | 18% |
| Potassium 386mg | 11% |
| Total Carbs 32.93g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 17.62g | 12% |
| Protein 3.4g | 5% |
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