2 tablespoons butter
3 pounds sweet potatoes, peeled and cut into -inch slices
1 cup cane syrup
Preheat oven to 350 degrees. Butter a medium baking dish. Layer the sweet potato slices in the prepared baking dish. Pour the cane syrup over the top and dot with the remaining butter. Bake 30 minutes. Remove baking dish from oven and turn with a spatula so the top slices are on the bottom and the bottom slices are on the top. Sprinkle with sugar and return to oven. Bake for 20 to 30 minutes more, until juices have thickened into a syrup. Remove pan from oven and press down the potato slices with a spatula so they are submerged in the juices. Allow to cool 30 minutes before serving.
Yield: 8 servings
Source: Texas Cowboy Cookbook by Robb Walsh
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