Candied Sweet Potatoes
Ingrédients
- 3/4 c. light brown sugar, firmly packed
- 1/2 c. light corn syrup
- 1/4 c. butter
- 1/4 tsp. salt
- 1/4 c. coarsely chopped pecans
- 6 pared, cooked, large sweet potatoes, halved lengthwise or 1 (1 lb. 1 oz.) can vacuum-pack sweet potatoes
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 121kcalCalories
- 0.71gProtéines
- 0.0gGras
- 17.14gGlucides
- 17.86gSucres
- 1.4gFibres
- 0.29gSel
Instructions
1. In large, heavy saucepan or Dutch oven, combine sugar with corn syrup, butter and salt.
2. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved.
3. Add pecans.
4. Reduce heat.
5. Add sweet potatoes, arranging in single layer; baste well with syrup.
6. Cook, covered, over very low heat, turning once, 15 minutes.
7. Remove cover.
8. Cook, basting occasionally, 15 minutes longer, or until potatoes are well glazed.
9. Makes 6 servings.
