Glazed Sweet Potatoes
Yield
4 servingsPrep
30 minCook
60 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sweet potatoes, or yams
|
|
| 36 | ounces |
sweet potatoes, or yams
canned, drained |
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
maple syrup
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sweet potatoes, or yams
|
|
| 1040.4 | ml/g |
sweet potatoes, or yams
canned, drained |
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
maple syrup
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1.3 | ml |
cinnamon
|
|
Directions
If using fresh sweet potatoes, place in a kettle; cover with water and cook, covered for 25 to 35 minutes or just until tender.
Drain, cool slightly.
Peel and cut into chunks.
Place cooked or canned sweet potatoes in a 2-qt. baking dish .
In a small saucepan, combine butter, syrup, brown sugar and cinnamon; cook and stir until mixture boils.
Pour over potatoes.
Bake at 350℉ (180℃) for 30 to 40 minutes or until heated through.
