Carmalized Cane Syrup Sweet Potatoes

• 3 lbs sweet potatoes
• 2 tablespoons canola oil or 2 tablespoons grapeseed oil
• 1/2 teaspoon salt
• 1 cup pecans, coursely chopped
• 1/2 cup dark brown sugar, packed
• 1/4 cup cane syrup (such as Steen's)
• 4 tablespoons butter, melted

1. Preheat oven to 400 degrees.
2. Peel and slice sweet potatoes crosswise into 1/2 inch thick rounds.
3. In a medium bowl, combine sweet potatoes with oil and 1/2 tsp salt, toss to coat well.
4. Arrange sweet potatoes in a single layer, if possible in a 18"x12" jelly roll pan.
5. Roast 30 minutes or until they begin to carmelize.
6. Meanwhile, in a small bowl, combine chopped pecans, brown sugar, cane syrup and butter.
7. Transfer potatoes to a 2-3 quart casserole dish.
8. Pour pecan mixture over potatoes and with a spatula, toss gently, to coat well.
9. Bake 30 minutes or until potatoes are tender, stirring once.
10. Serve hot.

sweet potatoes, canola oil, salt, pecans, dark brown sugar, cane syrup, butter

Taken from www.food.com/recipe/carmalized-cane-syrup-sweet-potatoes-440539 (may not work)