Candied sweet potatoes

MAKES 6 TO 8 SERVINGS

6 medium sweet potatoes

1/3 cup cornstarch

4 cups water

3/4 cup brown sugar

3/4 cup white sugar

½ teaspoon grated lemon rind

1½ tablespoons lemon juice

1 teaspoon cinnamon

½ teaspoon nutmeg

1 stick butter

Boil potatoes whole in covered pot until tender but firm. Drain and peel potatoes. Cut into medium-sized cubes. Place in 4-inch deep baking dish.

Preheat oven to 375 degrees. Dilute cornstarch with 1 cup water, whisking until smooth; set aside. Bring remaining water to a simmer and add rest of the ingredients. Slowly add cornstarch mixture, stirring often. Simmer for 15-20 minutes until it reaches a syrupy consistency.

Pour sauce over potatoes. Cover with foil and bake for 30 minutes or until potatoes are fork tender.

Army and Lou's

Nutrition facts per serving: 348 calories, 15 g fat, 10 g saturated fat, 41 mg cholesterol, 52 g carbohydrates, 2 g protein, 184 mg sodium, 4 g fiber