Side Pannel
Crisp Candied Sweet Potatoes
Crisp Candied Sweet Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Vegetables
Ingredients List
- 6 lg Sweet potato
- 2 tb Margarine
- 3/4 c Dark brown sugar
- 1/2 c Water
- 1 pn Salt
- 1 pn Ground ginger
Directions
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.
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.
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