The New McCall's Cookbook, 1973
5 minutes — 6 Servings | |||||||||||||||||
Ingredients
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InstructionsIn a large, heavy saucepan or Dutch oven, combine sugar with corn syrup, butter, and salt. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved. Reduce heat; add sweet potatoes, arranging in a single layer. Baste well with syrup; cook, covered, over very low heat, turning once, 15 minutes. Remove cover; cook, basting occasionally, 15 minutes longer, or until potatoes are well glazed. |