6 med. sweet potatoes (about 2 lbs.)
1 stick (4 oz.) butter
1/2 c. packed dark brown sugar
2 tbsp. frozen apple juice concentrate
2 tbsp. water
1/2 c. golden raisins

In a large saucepan of simmering salted water cook sweet potatoes until nearly tender (30-35 minutes). Drain; cool a little. Peel skin, and cut them into 1/2-inch slices.

In a large skillet melt 4 tablespoons butter over medium heat. Add potatoes and cook until browned on both sides (10-15 minutes). Add more butter if needed so potatoes won't burn.

Sprinkle brown sugar, apple juice concentrate, water, and raisins over potatoes. Increase heat; shake pan occasionally until syrup thickens (2-3 minutes).