Recipe - Crisp Candied Sweet Potatoes

6 lg Sweet potato
2 tablespoon Margarine
Three fourths cup Dark brown sugar
One half cup Water
1 pn Salt
1 pn Ground ginger

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
platter; reserve in a warm place near the stove. Add remaining potatoes to
skillet; cook as the first batch. Serve immediately.

MC_Busted by Badams; found at http://members.aol.com/meadowscd/recipes/

Recipe by: Lillian Kayte, Vegetarian Times, Nov 95

Posted to MCRecipe Digest by Badams adamsfmle@sprintmail.com on Mar 07,
1998