Meal Type: Breakfast

Total Time: 0 min.

Cook Method: Stove

Cuisine: Afghan

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. Place potatoes in a large pan; cover with cold water.

2. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking.

3. When cool enough to handle, peel and discard skin.

4. Cut potatoes into thick slices or chunks; refrigerate.

5. (If desired, this can be done the day before).

6. In a large nonstick skillet, melt margarine.

7. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer.

8. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges.

9. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove.

10. Add remaining potatoes to skillet; cook as the first batch.

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Dietary Notes:

This Crisp Candied Sweet Potatoes recipe is very low-sodium with 99.63mg per serving, low-fat with 0.13g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving

This Crisp Candied Sweet Potatoes recipe is high in Vitamin A with 279% of your daily recommended intake per serving.

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