Sweet Potatoes

Mama made this version of sweet potatoes as long as I've been in the family.  Another one of your favorites, Brit.  I have actually made these the day prior to Thanksgiving or Christmas Day  -- reheating is no problem.  Just don't overcook the potatoes initially.  I always serve these around the holidays.

Ingredients:
6-8 elongated sweet potatoes
Butter
Sugar - light brown and white

Directions:
Peel and cut the sweet potato lengthwise in half.  Wash well and place in a large dutch oven or heavy duty saucepan.  Add water just to about an inch above potatoes.  Cook on medium high until the potatoes are "just" cooked through -- not soft and mushy.  This is important because of reheating -- too soft and they fall completely apart.

Remove pan from heat and drain off all the water.  Add about a stick of butter (for 8 potatoes, add about 1 1/4 - 1 1/2 stick),  cover the potatoes completely with half white and half brown sugar -- you need lots, potatoes should completely be covered with the sugar.  Return to a very low burner and shake pan to distribute butter evenly as it melts.  Cook over very low heat until the sugars have dissolved and is caramelized somewhat.  Potatoes should have a "candied" glossy look -- so so delicious!  And, of course, not one calorie involved with this recipe!!