| 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. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices. |
| 2. | Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot. |
|
| 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. |
|
| Make Pineapple Sweet Potatoes by omitting the 3 tablespoons water and adding an 8-ounce can of crushed pineapple in syrup, undrained. |
Nutrition Information:
185 ( 55 ); 6 g ( 1 g); 0mg; 260 mg; 34 g ( 2 g); 1 g 100 %; 22 %; 4 %; 4 % 1 ; 1/2 ; 1