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Honeyed Sweet Potatoes
3 pounds sweet potatoes, peeled and sliced
about 1/2 inch thick
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup margarine or butter, cut up
1/4 teaspoon ground ginger
- Place sweet potatoes in a Dutch oven or
large saucepan with enough lightly salted water to cover. Bring
to boiling. Reduce heat, cover, and simmer about 15 minutes or
until sweet potatoes are nearly tender when pierced with a fork.
Drain. Transfer potatoes to a greased 2-quart square baking dish.
- Mix brown sugar, honey, margarine or butter,
and ginger in a heavy small saucepan. Bring to boiling, stirring
constantly until sugar is dissolved. Boil gently for 3 minutes.
Pour over potatoes. Bake, uncovered, in a 350 degree F oven about
15 minutes or until potatoes are tender, basting occasionally
with sauce. Serve immediately.
Makes 8 to 10 servings.
Make-Ahead Tip:
Cook sweet potatoes as directed. Cover and refrigerate potatoes
up to 24 hours. To reheat, prepare glaze as above; pour over
potatoes. Cover with foil and bake in a 350 degree F oven for
15 minutes. Remove foil; bake about 20 minutes more or until
tender, basting occasionally with sauce.
Nutritional facts per serving: calories:
240, total fat: 6g, saturated fat: 4g, cholesterol: 15mg, sodium:
73mg, carbohydrate: 46g, fiber: 5g, protein: 2g, vitamin A: 294%,
vitamin C: 54%
Recipe provided by
Better Homes and Gardens -
BHG.com a member of the Home and Family Network
for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
