• 3 lbs. sweet potatoes - about 9 to 12 depending on size, peeled & sliced crosswise - Cut larger potatoes into quarters.
• 1 cup brown sugar
• 2 T. water
• 1/4 cup butter
• 1 tsp. salt

Preparation -
Barely cover sweet potatoes with water and gently cook for about 15 minutes or until they are just tender. Drain off water completely and let sweet potatoes stand, uncovered about 20 minutes to a half hour. Arrange the sweet potato slices in a buttered casserole dish. Combine brown sugar, 2 T. water, butter, and salt. Cook and stir mixture to nearly boiling in a saucepan or in the microwave oven. Pour the syrup evenly over the sweet potatoes.

Bake at 350° for about 1 hour, gently stirring a few times to distribute syrup so all are glazed. Syrup will thicken and color of sweet potatoes has become deeper. syrup is thickened .

To save time and oven space when cooking a large holiday meal, prepare candied sweet potatoes the day before, then reheat in microwave oven before serving.

Quick Skillet Method
Place sweet potatoes in a large skillet. Add water to nearly cover sweet potatoes. Cook, covered, about 20 minutes or until sweet potatoes are barely tender; drain off water. Scatter brown sugar over top. Dot with butter. Cook and stir over medium heat until bubbly. Reduce heat to low and cook uncovered, about 10 minutes, gently stirring and spooning brown sugar sauce over sweet potatoes until they are glazed.