Crisp Candied Sweet Potatoes

Title:
Crisp Candied Sweet Potatoes

Yield:
8 Servings

Categories:
American,
Starchy
veg,
Vegetables




Ingredients:





     6 lg Sweet potato


     2 tb Margarine


   3/4 c  Dark brown sugar


   1/2 c  Water


     1 pn Salt


     1 pn Ground ginger






 Place potatoes in a large pan; cover with cold water. Bring to a boil; cook


 10 minutes. Plunge potatoes into 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 margarine. 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


 edges. Turn; brown 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.


 


 MC_Busted by Badams; found at 


 


 Recipe by: Lillian Kayte, Vegetarian Times, Nov 95


 


 Posted to MC-Recipe Digest by Badams 
on Mar 07,


 1998