This is a great diversion from traditional (read: boring) sweet potato casserole
2 lbs. (4-5 large) sweet potatoes, peeled, and cubed into ¾ inch pieces
1 stick butter
1 cup Louisiana Cane Syrup (I like Steen’s)
½ cup brown sugar
3 cups pecans, chopped
1 tsp. course sea salt
In a medium saucepan, place sweet potato and cover with water. Bring the water to a rapid boil and blanch potatoes for 5 minutes. Remove from heat and drain. In a large sauté pan, melt the butter and stir in cane syrup and brown sugar; add pecans and cook for 3 minutes, stirring constantly. Turn potatoes into a large mixing bowl; fold in the pecan mixture to coat and season with the salt. Line a large baking sheet with heavy-duty aluminum foil topped with a sheet of parchment paper. Pour the potato mixture onto the pan and roast in a 400 degree oven for 20-30 minutes or until potatoes are caramelized and tender.