Pumpkin (or Sweet Potato) In Brown Sugar Syrup

Name: Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Total time: 1 h
Yield: 8 servings
Cuisine: latin american, mexican
Ingredients: 1 4-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes; 2 1/2 quarts water; 2 pounds dark brown sugar; 2 cinnamon sticks

Recipe from Mi Cocina

Adapted by Elaine Louie

Total Time: 1 hour
Rating: 3(6)
Comments: Read comments

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Ingredients

Yield:8 servings

14-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes
2½quarts water
2pounds dark brown sugar
2cinnamon sticks

Ingredient Substitution Guide

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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.

Tip

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.