Honeyed Sweet Potatoes
pounds sweet potatoes, peeled and sliced about 1/2 inch thick
cup packed brown sugar
cup margarine or butter, cut up
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.
- 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.
Nutrition Facts(Honeyed Sweet Potatoes)
- Per serving:
- 240 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 15 mg chol.,
- 73 mg sodium,
- 46 g carb.,
- 5 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet