| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Sweet potatoes; peeled and cut |
|
|
; crosswise into |
|
|
; 1/2-inch-thick |
|
|
; slices |
| 3/4 |
c |
Firmly packed light brown sugar |
| 2 |
tb |
Water |
| 3 |
tb |
Unsalted butter; cut into pieces |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, covered, for
10 to 15 minutes, or until they are just tender, and let them cool,
uncovered. Arrange the potato slices in one layer, overlapping them
slightly, in a buttered 2-quart shallow baking dish. In a small
saucepan combine the brown sugar, the water, the butter, and the
salt, bring the mixture to a boil, stirring, and cook it over
moderate heat for 5 minutes. Drizzle the syrup evenly over the
potatoes, and bake the potatoes in the middle of a preheated 350F.
oven, basting them with the syrup mixture every 15 minutes, for 1 1/2
hours, or until the syrup is thickened and the sweet potatoes have
deepened in color. The candied sweet potatoes may be made 1 day in
advance, kept covered and chilled, and reheated.
Serves 8.
Gourmet November 1991
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