Caramelized Cane Syrup Sweet Potatoes

2 Pound Sweet potatoes; cut crosswise, cubed 3/4 pieces
1 Stick Butter
1 Cup Steen's 100 percent Pure Cane Syrup
1/2 Cup Brown sugar
3 Cup Pecan pieces
1 Teaspoon Salt
1/2 Fat; 1/2 Other Carbohydrate

Preheat the oven to 400 degrees. Place the sweet potatoes in a large
saucepan and cover with water. Bring the water up to a boil and blanch the
potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain.
In a large saute pan, melt the butter. Stir the cane syrup and brown sugar
into the melted butter. Add the pecan pieces and cook for 3 minutes,
stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan
mixture into the sweet potatoes. Season the potatoes with salt. Blend to
coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2-sheet
pan and roast the potatoes for 15 to 20 minutes or until the potatoes are
caramelized and tender. This recipe yields 8 to 10 servings.