Give traditional candied
sweet potatoes a new twist with snappy orange flavor and a speedy
skillet method.
Skillet Sweet Potatoes
- 1 pound sweet potatoes, peeled and sliced
1/2-inch thick
- 1/2 teaspoon finely shredded Florida orange
peel
- 1/2 cup Florida orange juice
- 2 tablespoons brown sugar, packed or molasses
- 1 tablespoon butter or margarine
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Place sweet potatoes in a 12-inch skillet;
cover with boiling water and cook, covered, about 10 minutes
or until potatoes are tender. Drain well.
- Meanwhile, for sauce, in a small mixing
bowl combine orange peel, orange juice, brown sugar or molasses,
butter, pumpkin pie spice, and salt. Pour over the cooked potatoes
in the skillet. Cook and stir until bubbly. Boil gently, uncovered,
about 5 minutes or until potatoes are glazed, spooning sauce
over potatoes occasionally.
Makes 4 side-dish servings.
Recipe provided courtesy of The Florida Department of Citrus.
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