Melinda's Sweet Potatoes
Lee writes: For the past two years (2002 & 2003) I've made these at Thanksgiving. Each year I panicked about ingredients and how to do it. Each year Melinda told me the secret again, "It's really easy."
From Melinda's email:
- Steam or parboil sweet potatoes so fork goes in a little
- Butter into a skillet.. Let it sizzle
- Add brown sugar 'til it's creamy
- Sometimes, you can add a tiny bit of water to loosen up the mixture
These have been a great hit!
Here's exactly how Lee cooks them. They come out sweet and flavorful with next to no effort at all.
- Start 2-3 quarts of water on to boil.
- Chop about 4lbs of sweet potatoes into 2-3 inch cubes.
- Yes, those are large chunks. I left the skins on. Others have eaten the dish skinned and said it was good too. When we were talking about it a few days later, the family couldn't remember if I had left the skins on or not... apparently it doesn't matter too too much either way.
- Boil the potatoes about 20 minutes, 'til the fork can go through.
- Put 2 tbsp butter and 1 cup of brown sugar in a skillet. Swish that around a bit. Add the potatoes. Cover.
- Cook for 20 minutes. The potatoes will lose some water and make everything sweet-yummy-goopy. Use a serving spoon to pull soft sweet potato pieces and juice out of skillet and into serving bowl.
- Share and enjoy!