Cook potatoes until almost tender.
Drain and peel.
Rinse with cold water; dry with absorbent paper.
Heat sugar in a heavy light-colored skillet.
With back of a wooden spoon, gently keep sugar moving toward center of skillet until it is melted.
Heat until syrup is a light golden brown.
Stir in butter and heat until butter and sugar are thoroughly blended.
Add potatoes and turn them gently to coat; remove from heat and before serving turn them until coated.