1:00 hour
Starchy Vegetables
6 large sweet potato
2 tablespoons margarine
3/4 cup dark brown sugar
1/2 cup water
pinch salt
pinch ground ginger
Serves: 8
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.
Starchy Vegetables
6 large sweet potato
2 tablespoons margarine
3/4 cup dark brown sugar
1/2 cup water
pinch salt
pinch ground ginger
Serves: 8
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.
