Yield: 1 servings
Measure | Ingredient |
---|---|
6 larges | Sweet potatoes |
2 tablespoons | Margerine |
¾ cup | Dark brown sugar |
½ cup | Water |
\N \N | Pinch salt |
\N \N | Pinch ground ginger |
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