Orange-glazed sweet potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Sweet potatoes, peeled and cut into 1-inch |
| Chunks (about 8 cups) | ||
| 1 | small | Bright-skinned orange |
| ⅓ | cup | Butter or margarine |
| 1 | tablespoon | Light brown sugar, firmly packed |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
Directions
Place the potatoes in a 5-quart saucepan and cover with water; bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes until almost tender. Meanwhile, use a small sharp knife to remove the peel only, no white pith, from the orange. Cut the peel into thin strips to make about ¼ cup; set aside. Melt the butter in a 12 inch skillet over medium-high heat. Drain the potatoes well and add to the butter in the skillet; cook and stir for about 5 minutes until the potatoes are lightly browned. Stir in the orange peel, brown sugar, salt, and pepper; cook and stir for about 1 minute longer until the sugar is dissolved and the potatoes are well glazed. Serve spooned into a serving dish.
Makes 6 to 8 servings.
Nutrition Information per ⅛ recipe: 311 Calories; 4 g Protein; 9 g Fat; 54 g Carbohydrate; 345 mg Sodium; 21 Mg Cholesterol [REDBOOK; Nov 1990]
Posted by Fred Peters.