Candied Sweet Potatoes

Ingredients

• 3 medium sweet potatoes (about 1 pound) or one 18-ounce can sweet potatoes, drained
• 3 tablespoons brown sugar
• 1 tablespoon margarine or butter

Instructions

1. Cook fresh sweet potatoes, covered, in enough boiling water to cover for 25 to 35 minutes or till tender. Drain; cool slightly. Peel; cut into 1/2-in thick slices. (Or, cut up canned potatoes.)
2. In a 1-quart casserole layer half of the potatoes, half of the brown sugar, and half of the margarine. Repeat layers. Bake in a 375° oven for 30 to 35 minutes or till potatoes are glazed spooning liquid over potatoes once or twice.
3. If desired, sprinkle with nuts or marshmallows. Bake for 5 minutes more.
4. Microwave directions: Prick whole fresh potatoes in several places. In a 1 1/2-quart casserole micro-cook fresh potatoes and 2 tablespoons water, covered, on 100% power (high) for 10 to 12 minutes or till tender, turning potatoes twice. Let stand 5 minutes. Drain, peel, and cut into 1/2-inch-thick slices. (Or, cut up canned potatoes.) In a 1-quart casserole layer ingredients as above. Cook, uncovered, on high for 3 to 4 minutes or till glazed, spooning liquid over potatoes once. If desired, sprinkle nuts or marshmallows on top. Cook, uncovered, on high about 1 minute more or till marshmallows melt.
5. Peachy Sweet Potatoes: Prepare as above except stir 1/8 teaspoon ground ginger into the brown sugar. Drain and cut up one 8 3/4-ounce can peach slices; layer with sweet potatoes. Do not use microwave directions.