4 lb Sweet potatoes, peeled and
-cut into 1-inch
Chunks (about 8 cups)
1 sm Bright-skinned orange
1/3 c Butter or margarine
1 tb Light brown sugar, firmly
-packed
1 ts Salt
1/2 ts Freshly ground black pepper
Place the potatoes in a 5-quart saucepan and cover with water; bring
to a boil over high heat. Reduce heat to low and simmer, covered,
for 10 minutes until almost tender. Meanwhile, use a small sharp
knife to remove the peel only, no white pith, from the orange. Cut
the peel into thin strips to make about 1/4 cup; set aside. Melt the
butter in a 12 inch skillet over medium-high heat. Drain the
potatoes well and add to the butter in the skillet; cook and stir for
about 5 minutes until the potatoes are lightly browned. Stir in the
orange peel, brown sugar, salt, and pepper; cook and stir for about 1
minute longer until the sugar is dissolved and the potatoes are well
glazed. Serve spooned into a serving dish.
Makes 6 to 8 servings.
Nutrition Information per 1/8 recipe: 311 Calories; 4 g Protein; 9 g
Fat; 54 g Carbohydrate; 345 mg Sodium; 21 Mg Cholesterol
