Candied Sweet Potatoes

3 medium sweet potatoes or yams or
    1 (18 ounce) can sweet potatoes, drained
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/4 to 1/2 cup chopped nuts or tiny marshmallows (optional)

Cook fresh sweet potatoes, covered, in enough boiling water to cover, for 25 to 35 minutes or until tender. Drain; cool slightly. Peel potatoes; cut into 1/2-inch thick slices. (Or, cut up canned potatoes.)

In a 1-quart casserole layer half of the potatoes, half of the brown sugar and half of the margarine. Repeat layers. Baked, uncovered, in a 375 degree F oven for 30 to 35 minutes or until potatoes are glazed, spooning liquid over potatoes once or twice. If desired, sprinkle with nuts or marshmallows and bake for 5 minutes more.

Makes 4 servings.

Nutrition facts per serving: 148 calories and 3 grams total fat (9 gram saturated fat)

Peachy Sweet Potatoes

Prepare candied sweet potatoes recipe (as above) except stir 1/8 teaspoon ground ginger into the brown sugar. Drain and cut up one (8 3/4 ounce) can peach slices. Layer with sweet potatoes.

Nutrition facts per serving: 195 calories and 3 grams total fat (1 gram saturated fat)