Try this Crisp Candied Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.) In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately. MC_Busted by Badams; found at
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 214 | ||
Calories from Fat: 51 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.8mg | 4 % | |
Potassium 359.1mg | 9 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 37.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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