|2||lb. sweet potatoes (about 3 medium)|
|1||Tbsp. unsalted butter|
|2||Tbsp. dark brown sugar|
|½||cup fresh lemon juice (from about 3 lemons)|
|⅛||tsp. ground cinnamon|
|⅛||tsp. kosher salt|
- Preheat the oven to 325 degrees.
- Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-by-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 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.