CANDIED SWEET POTATOES

2 pounds sweet potatoes or yams (about 6 medium)*
1/2 cup packed brown sugar
3 tablespoons margarine or butter
3 tablespoons water
1/2 teaspoon salt
Heat enough salted water to cover potatoes (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins. Cut potatoes crosswise into 1/2-inch slices.
Mix brown sugar, margarine, water and salt in 8-inch skillet. Cook over medium heat. stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.
4 servings.

*1 can (17 ounces) vacuum-packed sweet potatoes. cut crosswise into 1/2-inch slices, can be substituted for the fresh sweet potatoes.

Microwave Directions: Pierce sweet potatoes to allow steam to escape. Arrange sweet potatoes about 2 inches apart in circle on microwavable paper towel in microwave. Microwave uncovered on high (100%) 6 minutes; turn potatoes over and rearrange. Microwave until tender when pierced with fork, 5 to 7~ minutes longer. Let stand 5 minutes. Slip off skins; cut potatoes crosswise into 1/2-inch slices. Arrange in rectangular microwavable dish, 10 x 6 x 1-1/2 inches. Place brown sugar, margarine, water and salt in 4-cup microwavable measure. Microwave on high (100%) 2 minutes; stir. Microwave until smooth and bubbly, 1 to 2 minutes longer. Pour over sweet potato slices; cover loosely and microwave until hot. 2 to 5 minutes.

Variations
Orange Sweet Potatoes: Substitute 3 tablespoons orange juice for the water and mix in 1 tablespoon grated orange peel.

Pineapple Sweet Potatoes: Omit water and mix in 1 can (8-1/4 ounces) crushed pineapple (with syrup).