Vegetables  Candied Sweet Potatoes


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Yummy Potatoes : 65 Downright Delicious Recipes by Marlena Spieler, Not yet released by the publisher. Anticipated Release Date: September 2007. You may pre-order this title.
5 Star Cookbook! Vegetable Harvest : Vegetables at the Center of the Plate: by Patricia Wells, Published: April 2007
Serving Up the Harvest: Celebrating the Goodness fo Fresh Vegetables, by Andrea Chesman, Published: March 2007

This is the classic made-from-scratch sweet potato recipe. It's easy and can be completely cooked on top of the stove.

Prep Time: 15 min
Start to Finish: 50 min
Makes: 6 servings

  • 6 medium sweet potatoes or yams (2 pounds)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter or margarine
  • 3 tablespoons water
  • 1/2 teaspoon salt
  1. Scrub sweet potatoes, but do not peel.
  2. Place potatoes in 3-quart saucepan. Add enough water just to cover.
  3. Heat to boiling; reduce heat to low; cover and simmer 20 to 25 minutes or until tender.
  4. Drain; cool slightly. Slip off skins.
  5. Cut into 1/2-inch slices.

  6. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
  7. Add potatoes.
  8. Gently stir until glazed and hot.

Nutrition Information: 1 Serving: Calories 185 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 1 g
Percent Daily Value*: Vitamin A 100 %; Vitamin C 22 %; Calcium 4 %; Iron 4 %
Exchanges: 1 Starch; 1/2 Fruit; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.


Substitution: Make this extra fast and easy. Just omit step 1, and use 1 can (23 ounces) sweet potatoes or yams, drained and cut into 1/2-inch slices, in place of the fresh sweet potatoes.

Variation: Make Pineapple Sweet Potatoes by omitting the 3 tablespoons water and adding an 8-ounce can of crushed pineapple in syrup, undrained.


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