Candied Sweet Potatoes

Ingredients

6 medium sweet potatoes (peeled and sliced or Cook whole and when potatoes are cool enough to handle, slip off skins; cut potatoes into ½ inch slices.

3/4 cup packed brown sugar

1 tsp grated orange zest

3 Tbs. butter or stick margarine

½ tsp. salt

Directions Place sweet potatoes in 2-quart saucepan; add enough orange juice just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until tender; drain. Remove potatoes, if sliced with a slotted spoon or when potatoes are cool enough to handle, slip off skins; cut potatoes into ½ inch slices.

Heat remaining ingredients in 10 inch skillet over medium heat, stirring constantly, until smooth and bubbly. Reduce by half. Add potatoes. Test potatoes with a fork. If hard, cover and cook longer. Gently stir until glazed and hot.

For a Pressure Cooker:

Pour orange juice into the pressure cooker. Arrange sweet potatoes in the pot. Sprinkle with salt, borwn sugar and orange zest. Dot with butter. Cover and lock lid in place. Select High Pressure and set timer for 8 minutes. Test potatoes with a fork. If hard, cover and cook under high pressure 1 to 2 minutes longer.

Remove the sweet potatoes to a serving bowl with a slotted spoon. Set aside. Select Browning and bring cooking liquid to a boil. Reduce by half. Spoon over the cooked sweet potatoes and serve.