1/2-1 c dark karo syrup (or molasses if you are a molasses fan, i personally hate the stuff)
1 c dark brown sugar
how ever many sweet potatoes your family will eat, peeled, and cut either into rounds (about 1/4" thick, give or take) or cut into stick like thick steak fries...
melt butter in nonstick or heavy (like cast iron) pan (my mil uses an electric skillet). add the syrup and brown sugar. stir until well mixed and melted. add sweet potatoes a little at a time, coating well with each addition. when all potatoes are in pan (don't matter how many you add, as long as there is room in the pan to stir) put a lid on it and turn it down to simmer. let simmer, stirring occasionally while you cook the rest of the meal. the moisture in the potatoes will cook into the glaze and the potatoes will get tender and shrink. serve with what ever goes good with anything sweet like that.... usually turkey, ham, or pork roast. warning though, i have seen grown men come to blows over what is left after the meal
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jiffymouse....this will be alot better than the usual canned sweets! you mentioned an electric skillet, i have one of those but no lid.....hmmmm....i guess foil would work just as well......you think?? and i agree on the molasses ewwwww....karo's the way to go. it seems awfully easy. never knew using the real sweets was that easy thanks, Linda p.s. i'll let you know how they loved it.....
bbbbbbbbb learn from others mistakes....you can't live long enough to make them all yourself Posts: 416 | From: midlothian, illinois | Registered: Oct 2004
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Jiffymouse
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foil, or a cookie sheet, or a pizza pan. doesn't have to be air tight, just something for the condensation to drip from.
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ewwwww....karo's the way to go. it seems awfully easy. never knew using the real sweets was that easy ![[dunno]](graemlins/dunno.gif)
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