Recipe courtesy of Emeril Lagasse
45 min
25 min
20 min
8 to 10 servings


  • 2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
  • 1 stick butter
  • 1 cup cane syrup (recommended: Steen's)
  • 1/2 cup brown sugar
  • 3 cups pecan pieces
  • 1 teaspoon salt


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.

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