Glazed Sweet Potatoes
Glazed sweet potatoes made in one skillet from a pantry can and a little syrup, ready in 30 minutes. Canned sweet potatoes are already tender, so the work is all in the glaze: a short simmer of syrup and butter that clings as you turn the pieces over low heat. It serves six, suits a holiday table or a weeknight, and toasted pecans on top add crunch if you have them.
Instructions
Put the maple-flavored syrup and the butter or margarine in a large skillet over medium heat. Heat until the mixture just comes to a boil.
Turn the heat down to low and let the syrup simmer for about 2 minutes, so it thickens slightly.
Add the drained sweet potatoes to the skillet. Keep the heat on low and cook for 10 minutes.
Turn the sweet potatoes gently and often as they cook, so the syrup coats every side without breaking them up. They are done when they look shiny and evenly glazed.
Transfer to a serving dish and top with pecan halves if you like. Yams can be used in place of the sweet potatoes.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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