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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One of the variants of Candied Sweet Potatoes from Betty Crocker's Cookbook, 1990 edition, subbing 2 small cans for the 2 pounds of fresh in the recipe. sweet potatoes, brown sugar, butter or margarine, water, salt, allspice cvt Ingredients:
615 g (yield from 2 15-oz cans) sweet potatoes, drained |
110 g (1/2 cup packed) brown sugar |
3 tbsp butter, or margarine |
3 tbsp water |
1/2 tsp salt |
1/4 tsp allspice |
Directions:
1. Drain sweet potatoes. Cut into 1/2-in slices.
2. Mix brown sugar, butter, water, salt and allspice in a 10-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices and; stir gently until glazed and heated through.
3. Trial notes: stick to original recipe, though salt may be halved.
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