Crisp Candied Sweet Potatoes Recipe

Directions:

1. Place potatoes in a large pan and cover with cold water then bring to boil and cook 10 minutes.
2. Plunge potatoes into cold water to stop cooking.
3. When cool enough to handle peel and discard skin then cut into chunks and refrigerate.
4. In a large nonstick skillet melt butter then add brown sugar, water, salt and ginger.
5. Bring to a simmer and add half of the potatoes in one layer.
6. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges.
7. Turn and brown the other side.
8. With a slotted spoon transfer potatoes to a platter and reserve in a warm place near the stove.
9. Add remaining potatoes to skillet and cook as the first batch.
10. Serve immediately.