• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Creole Recipes

    Creole Sweet Potatoes with Cane Syrup

    Published: Oct 27, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    1.6K shares
    Jump to Recipe Print Recipe

    One of the most popular vegetables in South Louisiana, where traditional recipes are handed down from generation to generation, is Louisiana Yams. Sweet Daddy D's Creole Sweet Potatoes with Cane Syrup not only spotlights Louisiana Yams but features two other Louisiana food stars, Louisiana Cane Syrup and Louisiana Pecans. It's roasted sweet potatoes in a gooey, sticky butter sauce sweetened with Cane Syrup and brown sugar and the perfect texture of chopped Louisiana pecans. Simple, no-angst, and deeply delicious.

    roasted sweet potatoes with cane syrup and pecans in a baking dish
    Creole Sweet Potatoes with Cane Syrup

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • Louisiana Yams
    • What makes this recipe so easy?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe

    Louisiana Yams

    Sweet potatoes, designated as the Official State Vegetable of Louisiana in 2003, were introduced to French settlers in 1720 by Native Americans. By the early 1900s, sweet potatoes were a viable cash crop in Louisiana, gaining ground after some bad cotton harvests. In a deliberate effort to differentiate Louisana’s offering from sweet potatoes grown on the East Coast, the term “Yam” was adopted in 1937 and became the unofficial trademark of Louisiana Sweet Potatoes. The LSU AgCenter continuously researches Louisana Yams and has introduced the Beauregard and Evangeline varieties for heartier and sweeter yams. In 2003, Yam contributed $151 Million to the Louisiana economy and continues to provide over 20% of the sweet potato crop in the United States. Are you becoming a Louisana Yam nerd? Here's an interesting publication to tell you more than you need to know about Yams.

    What makes this recipe so easy?

    This is about as close to set-it-and-forget-it as you can get without a crock pot. Simply peel and slice the raw sweet potatoes and roast them for an hour. Mix up the simple sauce, simmer for a couple of minutes, then pour it over the roasted sweet potatoes. Back in the oven for about 30 - 45 minutes and that's it! Pretty simple.

    Here’s What You Need

    Here are some of the key ingredients for this recipe:

    ingredienst for creole sweet potatoes

    Note: This recipe is better with Steen's Cane Syrup and Bergeron Louisiana Pecans. Also, look in your grocery store for Louisiana Yams, but if you can't find those, you can use whatever sweet potato the store carries.

    Note: You can substitute light brown sugar for dark brown sugar.

    Equipment

    Here is some of the equipment I used to prepare this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Wooden Spoons

    Baking Dish

    Vegetable Peeler

    Microplane (Zester)

    Here’s What You Do

    First…you have a beer. How do you make an easy recipe even easier? Preparation. Prepare the cook and prepare the ingredients. Get in the right frame of mind by sipping a beer while you read the recipe all the way through. Make sure you have the ingredients and equipment you'll need and learn what to do with each. Perform your mise en place to prepare all the ingredients and have them ready to go before you even start to cook.

    Mise en place

    Prepare a 9" X 13" or 8" X 12" glass baking dish by smearing softened butter all over the inside.

    prepared baking dish
    Prepare the baking dish with softened butter

    Peel and slice the sweet potatoes into medallions about ¼ inch thick and stack the sweet potatoes in the prepared baking dish at an angle.

    slicing sweet potatoes and placing in a baking dish
    Peel and slice the yams

    Measure all the other ingredients and set them aside. Preheat the oven to 400 degrees Fahrenheit.

    prepared ingredients for cane syrup sauce
    Mise en place

    Bake the Sweet Potatoes

    What happens in this step? We start by roasting the yams with just a little salt and butter and a touch of orange juice to add some moisture. This softens the yams so that they will better absorb the cane syrup sauce without overcooking it.

    The sweet potato medallions should be stacked in the prepared baking dish at an angle. Pour the orange juice over the sweet potatoes. Sprinkle the sweet potatoes with some kosher salt and top with about 2 tablespoons of butter, cut into small pieces.

    Cover the baking dish with aluminum foil and place in the 400-degree Fahrenheit oven for 1 hour.

    baking dish covered with aluminum foil
    Cover with aluminum foil and roast the yams

    Make the Sauce

    What happens in this step? If the Louisiana yams are the heart of this recipe, the sweet and gooey sauce is the soul. This sauce is what makes this dish special. Sweet and tangy Louisiana Cane Syrup, tons of butter, and the crunch of Louisiana pecans.

    Reserve ¼ cup of the chopped pecans and set it aside. These will be used to top the sweet potatoes. 

    Combine all the remaining sauce ingredients in a small saucepan and place over medium heat. Bring the sauce to a simmer and maintain the simmer for 2 minutes. Remove the sauce from the heat and set aside. When the sweet potatoes are soft, we'll pour this sauce over them to finish baking.

    cane syrup and butter sauce
    Simmer the Cane Syrup sauce for a couple of minutes

    Pro Tip: The high sugar content of the sauce will cause it to boil over very quickly. Keep the heat on medium and watch constantly until it has simmered for a couple of minutes. 

    Add the sauce to the yams

    What happens in this step? The yams are soft now, so we add the deliciously;y gooey sauce made with cane syrup, butter, and brown sugar. The Louisiana pecans add just the right range of texture for a heartwarming experience.

    Remove the sweet potatoes from the oven and test for doneness with a bamboo skewer.

    Pro Tip: The potatoes are done roasting when the probe gets very little or no resistance when probed. We don't want the potatoes to be so mushy that they fall apart, but we want them very soft.

    Pro Tip: I use a bamboo skewer as you would use for a small shishkabob. These are inexpensive and easy to use and dispose of. If you don't have those, use an ice pick, a fork, or even a thin knife.

    When the potatoes are done, pour the sauce completely over all the sweet potatoes. It can cover the yams but that is not necessary. Top the sweet potatoes and sauce with the remaining ¼ cup of chopped pecans.

    sweet potaoes in cane syrup utter sauce in a baking dish
    Top softened yams with sauce

    Return the baking dish to the oven. Bake uncovered for 30 minutes. Allow the baking dish to sit for about 10 minutes before serving.

    sweet potatoes roasted with cane syrup and pecans
    Creole Sweet Potatoes with Cane Syrup

    Sign up for my email notifications of new recipes and posts right HERE.

    Hints and Tips (FAQs)

    Can leftovers be frozen?

    Yes. Let the dish cool to room temperature, then store it in an airtight container. The best quality will be maintained for up to one month. The butter and cane syrup will solidify but will reheat well. Defrost in the fridge for 24 hours, then reheat in a 350-degree Fahrenheit oven, covered in aluminum foil until warmed through, about 30 minutes. You can keep leftovers refrigerated in an airtight container for 3 to 5 days, then reheat them in the oven, stovetop, or microwave.

    Are Louisiana Yams good for you?

    Yes, Louisiana Yams are high in beta carotene, rich in Vitamins A, B6, and C, and a good source of fiber and potassium. They are naturally low in sodium and saturated fat. Need to know more? Check out this short article for more about sweet potato's nutritional facts.

    Are Sweet Potatoes and Yams the same thing?

    Actually, there is a Sweet Potato and there is a Yam and they are different things. Among the differences, Sweet Potatoes grown in the US have smooth, orangeish skin and flesh. Yams originated in the tropical regions of Africa and Asia, and have rough skin, whitish flesh, and a neutral flavor. But the fact that they are not the same thing doesn't really matter in Louisiana, where sweet potatoes and yams are the same things. In a deliberate effort to differentiate Louisana’s offering from sweet potatoes grown on the East Coast, the term “Yam” was adopted in 1937 and became the unofficial trademark of Louisiana Sweet Potatoes. 

    Try these other amazing sides from Sweet Daddy D:

    • Peas in a Roux
    • Cajun Corn Maque Choux
    • Candied Yams

    If you make this recipe:

    • Tell us about it in the Comments section below
    • LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
    • Questions or Comments? that’s the place!
    • SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
    • Post a picture and share it with your friends on our Social Media:

    1.6K shares

    Recipe

    roasted sweet potatoes with cane syrup and pecans

    Creole Sweet Potatoes with Cane Syrup and Pecans

    Roasted sweet potatoes drowned in a gooey, delicious sauce made with cane syrup, brown sugar butter and pecans
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Cajun, Creole
    Keyword: sweet potatoes
    Prep Time: 15 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours
    Servings: 8 Servings
    Calories: 502kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 3 pounds Sweet Potatoes
    • ½ cup orange juice
    • 2 tablespoons butter
    • ¼ teaspoon kosher salt

    Sauce

    • ½ cup chopped pecans divided
    • 1 cup cane syrup
    • ½ cup dark brown sugar
    • ½ cup butter
    • 1 teaspoon cinnamon
    • ¼ teaspoon allspice
    • ½ teaspoon kosher salt

    Here's What You Do

    • Peel and slice sweet potatoes into medallions about ¼ inch thick.
    • Prepare a glass baking dish with softened butter
    • Stack sweet potato medallions on the baking dish at an angle
    • Pour orange juice over the sweet potatoes. Sprinkle some kosher salt and top with pieces of butter.
    • Cover with aluminum foil and place in a 400-degree Fahrenheit oven for 1 hour.
    • Combine all the sauce ingredients in a saucepan (reserve ¼ cup of pecans for the top).
    • Bring the sauce to a simmer and maintain the simmer for 2 minutes, set aside.
    • Remove the sweet potatoes from the oven and test for doneness with a bamboo skewer, See Notes.
    • Pour the sauce completely over all the sweet potatoes. It can cover the yams but that is not necessary.
    • Top with the remaining ¼ cup of chopped pecans.
    • Place the baking dish on a baking sheet and return it to the oven. Roast, uncovered, for 30 minutes.
    • Remove the baking dish from the oven and let it sit for about 10 minutes before serving.

    Recipe Notes

    Read the article Creole Sweet Potatoes with Cane Syrup for detailed step-by-step instructions with photos. 
    Light brown sugar can be substituted for dark brown sugar
    Store leftovers in the fridge for 3 to 5 days and in the freezer for up to 1 month. Make sure to cool the dish down to room temperature and place it in an airtight container. Defrost overnight in the fridge, and reheat in a 350-degree Fahrenheit oven, covered in foil, for about 30 minutes or until warmed through. The yams can also be reheated in a microwave oven.
    Louisiana Yams are high in beta carotene, rich in Vitamins A, B6, and C, and a good source of fiber and potassium. They are naturally low in sodium and saturated fat. Need to know more? Check out this short article for more about sweet potato's nutritional facts.

    Nutrition

    Calories: 502kcal | Carbohydrates: 82g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 445mg | Potassium: 1271mg | Fiber: 6g | Sugar: 54g | Vitamin A: 24610IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg
    « Holiday Dressing and Stuffing Recipes
    Mirliton and Shrimp Dressing »
    1.6K shares

    Reader Interactions

    Have a Comment or a Question? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    1.6K shares
    1.6K shares