Tuesday, May 27, 2014

Super sweet potatoes!

I know it isn't your standard time of year for sweet potatoes but these are great warm or cold all year round!  They are a distant cousin to what you think of traditional sweet potato dishes... it has a wonderful lemony tang and sweet cinnamon kick!


2lb. sweet potatoes (about 3 medium)
1Tbsp. unsalted butter
2Tbsp. dark brown sugar
½cup fresh lemon juice (from about 3 lemons)
tsp. ground cinnamon
tsp. kosher salt


  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze evenly over the potatoes.
  4. 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.