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6 medium sweet potatoes or yams (2 pounds)
1/3 cup packed brown sugar
3 tablespoons butter or stick margarine
3 tablespoons water
1/2 teaspoon salt
1. Place sweet potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until tender; drain. When potatoes are cool enough to handle, slip off skins; cut potatoes into 1/2-inch slices.
2. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.
*1 can (23 ounces) sweet potatoes, drained and cut into 1/2-inch slices, can be substituted for the fresh sweet potatoes; omit step 1.
Lighter Candied Sweet Potatoes: For 2 grams of fat and 175 calories per serving, decrease butter to 1 tablespoon; use nonstick skillet.
Mashed Sweet Potatoes: Cook potatoes as directed in step 1, except do not cut into slices. Omit 1/3 cup brown sugar, 3 tablespoons butter, 3 tablespoons water and 1/2 teaspoon salt. Add 2 tablespoons butter or stick margarine and 1/2 teaspoon salt to cooked, skinned potatoes. Mash potatoes in pan until no lumps remain.
Orange Sweet Potatoes: Substitute orange juice for the water. Add 1 tablespoon grated orange peel with the brown sugar.
Pineapple Sweet Potatoes: Omit water. Add 1 can (8 ounces) crushed pineapple in syrup, undrained, with the brown sugar.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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