Emeril Lagasse's Caramelized Sweet Potatoes

Note from Cheri: This recipe is from superstar chef Emeril Lagasse's book Louisiana Real & Rustic.It is Southern style comfort food at its finest. BAM! Follow this link to read an interview with Chef EmerilLagasse. Follow this link for a review of Emeril's Louisiana Real & Rustic cookbook.

1 T unsalted butter 2 large sweet potatoes (about 2 pounds), washed, ends removed and diced to 1" squares 1/2 cup spiced glaze (see below) For spiced glaze: 1 cup firmly packed light brown sugar 1 cup Steen's 100% Pure Cane Syrup (ask your grocer) 1/2 cup dark molasses 1/2 cup dark corn syrup 1/8 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 1/8 tsp. ground allspice 1/2 tsp. ground cinnamon 1 tsp. dry mustard 1/4 cup water

Serves 10 Combine the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon in a medium-size bowl and mix well. In another bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Use immediately or store in an air tight container in the refrigerator until ready to use. Will keep for 2 weeks. Preheat the oven to 400°F. Grease a 2-quart glass rectangular baking dish with butter. Toss the sweet potatoes in a large mixing bowl with the glaze to coat evenly. Pour them into the prepared pan and roast until fork-tender, about 1 hour. Serve warm.