Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Published October 24, 1995
- Total Time
- 1 hour
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Ingredients
1 4-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes
2 ½ quarts water
2 pounds dark brown sugar
2 cinnamon sticks
Nutritional analysis per serving (8 servings)
157 grams carbs; 628 calories; 7 grams fiber; 168 milligrams sodium; 4 grams protein; 119 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using a pumpkin, cut it in half, remove and discard seeds. Trim and discard stringy part. Cut each half into four sections, and each of those sections into thirds, so that each piece is about 2-by-2 inches. Do not peel the pumpkin.
- Step 2
In a four-quart saucepan, bring water, sugar and cinnamon to a boil. Add pumpkin pieces, and simmer until tender, about 50 minutes; do not overcook.
- Step 3
Transfer pumpkin to a serving platter with some of the syrup. Serve warm. Or even better, serve it the next day, when the syrup infuses the pumpkin or potatoes.
If using yams or sweet potatoes, choose small ones, about 4 inches long, trim off the ends, and cook them with the skin on, just like the pumpkin. Simmer until tender when pierced with a fork, for 35 to 50 minutes. Peel and discard the skin, cut the yams or potatoes into quarters and serve warm with syrup.
Private Notes