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Ingredients
  • 2 pounds sweet potatoes (about 4 medium), peeled
  • 5 tablespoons butter
  • 2 tablespoons fresh rosemary leaves
  • ¼ cup cane syrup
  • ½ teaspoon ground cinnamon
  • 1 ¼ teaspoons kosher salt, divided
  • ¼ cup toasted pecans, chopped
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