Just the name sounds good: Lemon-Glazed Sweet Potatoes. Imagining the tartness of the lemon meshing just perfectly with the sweetness of the potato, all the while covered in a slightly sticky glaze, this recipe immediately appealed to us. We’d avoid having that nasty, too-sweet, glaze that people apparently use to ruin perfectly good sweet potatoes. If you like sweet potatoes cooked like that, well, we aren’t going for it.
So, one of us accidentally stole Simple, Fresh, Southern by Matt Lee and Ted Lee from the public library the other day (we returned it as soon as possible). We really thought that we had checked it out at the self-serve checkout — honest — but when we got home we noticed it wasn’t on our list of books. Oops! Well, we had it available, and, as this recipe sounded good, we figured that if we were going to jail for stealing public property, we might as well have a good meal before we go up the river.Serves 3-4
- 2 pounds sweet potatoes (about 4 medium to large)
- 1 Tbs unsalted butter
- 2 Tbs brown sugar (25 grams)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/8 tsp cinnamon
- 1/8 tsp kosher salt
Use the fresh lemon juice; it just tastes better, and, this recipe is so simple, squeezing lemons will make it seem as though you are cooking. We give the brown sugar measurement in grams, so that if you have a scale you can measure it by weighing. We find that easier than trying to pack the brown sugar firmly into a measuring cup.
Preheat oven to 325°F.
Juice lemons. We roll the lemons between the palm of our hand and the counter to help release the juice, then cut in half and juice using an old-fashioned glass reamer. If you don’t have one, consider getting one; they work great. But here’s a tip: don’t buy it new; you can find them at thrift stores and garage sales for next to nothing. Once you use one, you’ll wonder why anyone got rid of theirs.
Make glaze. Measure out the juice and remaining ingredients (well, not the potatoes, of course), and mix. We found it easiest to just mix it up in a measuring cup with a pour spout. That’ll make it easier to pour on the potatoes later.
Peel and slice sweet potatoes. We, not surprisingly, find that a potato peeler works perfectly well for both white and sweet potatoes. Once peeled, slice into disks about 3/4-inch thick.
Butter pan. Grease a 9×13 inch baking pan with the butter, and arrange the potatoes in a single layer on the bottom.
Cover with glaze. Pour the glaze over the potatoes (see, we told you the pour spout would be handy).
Bake. Cover with foil, and bake for 60-75 minutes, or until the potatoes are fork- tender. Then, remove the foil, and bake uncovered for 10 minutes to allow the glaze to thicken.
While these were good, we think that the lemon was a bit too tart, and we’ll go with orange juice next time. Overall, 3 stars as is, probably 4 stars with the OJ.