Lemon-Glazed Sweet Potatoes
Preparation time: 5 minutes
Cooking time: 50 minutes
- 2 pounds sweet potatoes (about 3 medium potatoes)
- 1 tablespoon unsalted butter
- 2 tablespoons dark brown sugar
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Heat the oven to 325°F.
Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-x-13-inch baking dish with the butter. Arrange the sweet potato disks in a single layer in the pan. Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze mixture evenly over the potatoes.
Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately. (The glazed sweet potatoes can be cooked in advance, stored in the refrigerator, and reheated in a warm oven.)
Excerpted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright © 2009 by Matt Lee and Ted Lee. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.