Crisp Candied Sweet Potatoes

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* Exported from MasterCook *

 

Crisp Candied Sweet Potatoes

 

Recipe By : Vegetarian Times Magazine, November 1995, page 46

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large sweet potatoes

2 tablespoons margarine

3/4 cup dark brown sugar

1/2 cup water

1 pinch salt

1 pinch ground ginger

 

Makes 8 servings. Vegan

 

The object is to caramelize the outside of the potatoes while maintaining a

soft creamy interior. To ensure crisp caramelized edges on the sweet

potatoes, cook the dish in two batches.

 

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 plate; 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; 1 G PROTEIN; 2 G TOTAL FAT; 34 G CARBOHYDRATE; 0

MG CHOLESTEROL; 97 MG SODIUM; 3 G FIBER

 

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