CRISP CANDIED SWEET POTATOES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large sweet potato
2 tablespoons margarine
3/4 cup dark brown sugar
1/2 cup water
pinch salt
pinch ground ginger

Place potatoes in a large pan; cover with cold water.
Bring to a boil; cook 10 minutes. Plunge potatoes into
cold water to stop cooking. When cool enough to handle,
peel and discard skin. Cut potatoes into thick slices or
chunks; refrigerate. (If desired, this can be done the day
before.)

In a large nonstick skillet, melt margarine. Add brown
sugar, water, salt, and ginger. Bring to a simmer; add
half of potato slices in one layer. Cook at a slow boil
over medium heat until potatoes are brown and crisp around
edges. Turn; brown other side. With a slotted spoon,
transfer potatoes to a platter; reserve in a warm place
near the stove. Add remaining potatoes to skillet; cook as
the first batch. Serve immediately.