Pumpkin (or Sweet Potato) In Brown Sugar Syrup

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 Information

  • Nutritional analysis per serving (8 servings)

    509 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 130 grams carbohydrates; 6 grams dietary fiber; 117 grams sugars; 2 grams protein; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.
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.

1 hour