Candied Amethyst Potatoes

"Candied" and "caramelized" are close companions if not twins separated by a couple of decades in describing cooking methods. Since purple potatoes are similar to yams but a bit less sweet, I thought this traditional yam presentation would be marvelous for these amethyst beauties.

Ingredients

• 2 lbs. purple potatoes, washed
• 1/4 Cup unsalted butter
• 1/4 Cup brown sugar
• Pinch of salt

Directions

• Add potatoes into a stockpot filled with enough water to just cover potatoes. Heat on medium-high for 20 minutes or until potatoes are fork tender. Remove from heat and strain potatoes in a colander.
• When potatoes are cool to touch, peel off skins and cut on the diagonal into nice oval slices. Heat butter and sugar in a large skillet over medium heat, stirring occasionally, until melted. Add potatoes, turning to coat in butter mixture, for about 3 minutes. Remove from heat and transfer to individual plates or large platter. Serve immediately.

  Makes 2 to 4 servings