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Peel & slice the Sweet pots into 1/2 inch thick slices
Place the rounds into a large heavy based frying pan
Sprinkle 1/2 mug of brown/white sugar over them
Pour over two mugs of water & about 1tbs of oil
Add Black or Cayenne pepper if liked
Slowly bring to simmering point allowing the sugar to dissolve
Gently cook until pots are very soft
Turn up the heat & turn over the pots a few times to coat both sides with the syrup
Watch the syrup carefully & just as its starting to "catch" turn out the pots onto plates & drizzle any syrup over them
Serve immediatly with anything really, I have them with a roast dinner, as they are quite rich you can't eat much of them!
To cut down on the cooking time you can boil the pots in their skins until they are soft then peel & slice them then
Helen
Place the rounds into a large heavy based frying pan
Sprinkle 1/2 mug of brown/white sugar over them
Pour over two mugs of water & about 1tbs of oil
Add Black or Cayenne pepper if liked
Slowly bring to simmering point allowing the sugar to dissolve
Gently cook until pots are very soft
Turn up the heat & turn over the pots a few times to coat both sides with the syrup
Watch the syrup carefully & just as its starting to "catch" turn out the pots onto plates & drizzle any syrup over them
Serve immediatly with anything really, I have them with a roast dinner, as they are quite rich you can't eat much of them!
To cut down on the cooking time you can boil the pots in their skins until they are soft then peel & slice them then
Helen
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