Crisp candied sweet potatoes

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

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