Instructions: Heat enough water to cover sweet potatoes (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling. Cook 30 to 35 minutes or until tender; drain. Slip off skins. Cut potatoes into 1/2-inch slices. Heat remaining ingredients in 8-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Stir gently until potatoes are glazed and hot.

* 2 cans (18 ounces each) vacuum-pack sweet potatoes, cut into 1/2-inch slices, can be substituted for the cooked fresh potatoes.
*

ORANGE SWEET POTATOES: Substitute 3 tablespoons orange juice for the water and add 1 tablespoon grated orange peel.

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