Difference between revisions of "Melinda's Sweet Potatoes"
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Jump to navigationJump to search| Line 2: | Line 2: | ||
From her email: | From her email: | ||
| − | + | ||
| − | Steam or parboil sweet potatoes so fork goes in a little | + | *Steam or parboil sweet potatoes so fork goes in a little |
| − | Butter into a skillet.. Let it sizzle | + | *Butter into a skillet.. Let it sizzle |
| − | Add brown sugar 'til it's creamy | + | *Add brown sugar 'til it's creamy |
| − | Sometimes, you can add a tiny bit of water to loosen up the mixture | + | *Sometimes, you can add a tiny bit of water to loosen up the mixture |
| + | |||
These have been a great hit | These have been a great hit | ||
| − | |||
| − | Yes, it pretty much is that easy. Here's exactly how | + | |
| + | |||
| + | Yes, it pretty much is that easy. Here's exactly how Lee cooks them: | ||
* Start 2-3 quarts of water on to boil. | * 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 had the dish skinned and said it was good too. When we were talking about it a few days later, | + | * Chop about 4lbs of sweet potatoes into 2-3 inch cubes. |
| + | :Yes, those are large chunks. I left the skins on. Others have had 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. | * 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. The potatoes will lose some water and make everything sweet-yummy-goopy. | * Put 2 tbsp butter and 1 cup of brown sugar in a skillet. Swish that around a bit. Add the potatoes. Cover. The potatoes will lose some water and make everything sweet-yummy-goopy. | ||
Revision as of 13:01, 29 July 2008
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 her 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
Yes, it pretty much is that easy. Here's exactly how Lee cooks them:
- 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 had 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. The potatoes will lose some water and make everything sweet-yummy-goopy.
- Cook for 20 minutes until sweet-yummy-goopy mess is fully sweet-yummy and goopy. Use a serving spoon to pull soft sweet potato pieces and goop out of skillet and into serving bowl.
- Share and enjoy!
They come out sweet and flavorful with next to no effort at all.
Thanks Melinda!
