Louisiana Candied Sweet PotatoesSweet potatoes and cane syrup. As they say, two great tastes from the heartland of Acadiana that taste great together.
Steen's Cane Syrup, based in Abbeville, is an institution in Southern Acadiana where sugar cane fields are plentiful. Every time I taste this wonderful elixir it transports me back to the kitchen table of my grandmother in New Iberia when I was a child. We would eat it plain on French Bread made fresh that day at LeJune's Bakery.
Further north in the "prairie" region of Acadiana is Opelousas which is known for it's sweet potatoes (which they often call "yams" even though they know the difference).
These folks are serious about their sweet potatoes as the late R. W. Apple discovered when he headed down that way to see what the fuss was about for The New York Times.
Although I consider it heresy, you can switch the cane syrup with maple syrup.
Peel and chop sweet potatoes into 1-inch by 1-inch pieces. Put into a roasting pan and toss with brown sugar. Cover with tin foil and roast for approx. 1 hour or until tender.
Melt butter in skillet; stir in syrup. Pour the potatoes in skillet or pot; turn to coat with syrup mixture. Cook over medium heat until glazed, about 15 minutes, turning and basting occasionally.
Sprinkle a bit of salt and a bit of cinnamon on top and serve.
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