This week, I want to expand on last week's cane syrup recipe. I always use Steen's Cane Syrup
1/4 cup butter
1/4 cup cane syrup
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 cups diced sweet potatoes
1/4 cup extra-virgin olive oil
Preheat oven to 375℉. Spray a 13x9-inch baking dish with cooking spray.
In a medium saucepan, heat butter, cane syrup, sage, thyme, salt, pepper, cinnamon, and ginger over medium heat. Cook, stirring occasionally, until butter is melted. Transfer to a large heatproof bowl. Add sweet potatoes and olive oil, stirring to coat. Transfer to prepared pan.
Bake for 25 minutes, stirring halfway through. Increase oven temperature to 400℉, and bake until edges of potatoes are just beginning to crisp, about 10 minutes more. Let cook slightly before serving.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
