Total Time
Prep 15 mins
Cook 40 mins

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 Nutrition


  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.
Most Helpful

Delicious, delicious, delicious Toni. We loved these potatoes. I served them with Grecian Pork and brussel sprouts. The lemon glaze is perfect with the sweet potatoes. I used 1/3 cup of white & brown sugar mixed, it worked well. I will be making these again and again. They were quick and easy to make. The pototes were fork tender and oh so tasty. Thank you so much for sharing.

Baby Kato March 16, 2009