As written, I give this recipe 4 stars. It is very close to how I do sweet potatoes for the holidays. I slice my potatoes first, (I know with larger sweet potatoes this is not easy unless you have a good medallion slicer,) parboil for 2-3 minutes, then fry a few at a time in a little butter (I don't measure.) While they are frying, I SPRINKLE a little brown sugar across the lot of them. After a few minutes, I flip them and do the same on the other side. Then I move these to a serving dish in a warm oven, and repeat until all the slices are fried. The texture is much better than trying to fry all at once, and I'm sure I use WAY less than 2 cups of sugar. I doubt I use a full cup. The sweetness of the potatoes is simply enhanced by the brown sugar, not overpowered by it.
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As written, I give this recipe 4 stars. It is very close to how I do sweet potatoes for the...