Crisp Candied Sweet Potatoes
- 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
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
1998
