Crisp candied sweet potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Sweet potatoes |
| 2 | tablespoons | Margerine |
| ¾ | cup | Dark brown sugar |
| ½ | cup | Water |
| Pinch salt | ||
| Pinch ground ginger | ||
Directions
Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 mins. Plunge potatoes in cold water to stop cooking.
When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. If desired, this can be done the day before.
In a large nonstick skillet, melt margerine. Add brown sugar, water, salt and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around the edges. Turn; brown on other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately. Makes 8 servings.
Per serving 157 calories, 2g fat From Vegetarian Times Nov 1995
Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-27-95
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