This is the classic made-from-scratch sweet potato recipe. It's easy and can be completely cooked on top of the stove.
medium sweet potatoes or yams (2 pounds)
cup packed brown sugar
tablespoons butter or margarine
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- 260 mg
- Total Carbohydrate
- 34 g
- Dietary Fiber
- 2 g
- 1 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.