Crisp Candied Sweet Potatoes Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 large: Sweet potatoes,
1/2 cup: Water,
2 tbsp: Margerine,
Pinch salt,
3/4 cup: Dark brown sugar,
Pinch ground ginger,
Directions:
Place potatoes in a large pan; cover with cold water. Bring to a
boil; cook 10 mins. Plunge potatoes in 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 margerine. 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 the edges. Turn; brown on 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. Makes 8 servings.
Per serving 157 calories, 2g fat
From Vegetarian Times Nov 1995
Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-27-95
Source from luhu.jp
boil; cook 10 mins. Plunge potatoes in 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 margerine. 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 the edges. Turn; brown on 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. Makes 8 servings.
Per serving 157 calories, 2g fat
From Vegetarian Times Nov 1995
Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 11-27-95
Source from luhu.jp