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.)
- 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
- Preheat oven to 350°F
- 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.
- 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.
- 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.
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.