Honeyed Sweet Potatoes
You're only an hour away from tasting this holiday favorite.
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 preheated 350°F (175°C) 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°F (175°C) oven for 15 minutes. Remove foil; bake about 20 minutes more or until tender, basting occasionally with sauce.
Nutritional Information Per Serving (1/8 of recipe): 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 and photograph 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. © 2003 Meredith Corporation. All Rights Reserved.