Sugar-Glazed Sweet Potato Gratin

This recipe is from the Cookingvillage website.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2 1⁄2 lbs sweet potatoes, scrubbed and quartered (about 6)
• 4  tablespoons butter or 4  tablespoons margarine
• 1⁄2 cup  packed light brown sugar, plus
• 1  tablespoon  packed light brown sugar
• 1  large lemon, halved lengthwise and very thinly sliced crosswise, seeds removed
• 1⁄2 cup  orange juice or 1⁄2 cup dry sherry
• 1⁄8 teaspoon  grated nutmeg
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F Lightly butter a 2-quart baking dish. In a large pot, boil the potatoes in enough water to cover until tender, about 15 minutes. Drain.
2. Meanwhile, melt the butter in a skillet over medium heat. Add 1/2 cup of the brown sugar and cook until melted. Add the lemon and orange juice and bring to a boil. Simmer until the lemon peel is tender, about 5 minutes. Stir in the nutmeg.
3. Peel the sweet potatoes and slice 1/2 inch thick. Arrange half of the slices in the prepared dish. Layer with half of the salt, pepper, lemon slices and their syrup. Repeat the layering, then sprinkle the top with the remaining 1 tablespoon brown sugar.
4. Bake the gratin, uncovered, until the syrup is bubbly and the potatoes are lightly browned on top, about 35 minutes.
5. Do Ahead Refrigerate the unbaked gratin, covered with foil, for up to 2 days. Bake covered for 15 minutes, then uncovered for 30 minutes.