Lemony Glazed Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is mom's alternative to the traditional sweet potatoes usually served at Thanksgiving and Christmas. I love the pairing of the lemon and spuds, but would personally cut back the sugar a bit, perhaps 1/4 cup of one or the other. (But I don't like candied yams at all.) Ingredients:
6 medium sweet potatoes (4 lb.) |
3/4 cup water |
1/3 cup granulated sugar |
1/3 cup light brown sugar |
1/2 teaspoon salt |
3 tablespoons lemon juice |
1/2 teaspoon freshly grated nutmeg |
3 tablespoons unsalted butter |
1 tablespoon finely shredded lemon peel |
Directions:
1. Preheat oven to 350°F
2. In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.
3. Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.
4. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.
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