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!
Ingredients
| 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 |
Steps
- 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.