INGREDIENTS
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About 3 pounds sweet potatoes, peeled and sliced crosswise into 1/2 -inch-thick rounds
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1/2 cup cane syrup (we recommend Steen’s)
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2 tablespoons canola or grape seed oil
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1/2 cup packed dark brown sugar
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1/4 teaspoon salt
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1 cup pecan pieces
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4 tablespoons (1/2 stick) butter, melted