Sweet Potatoes Baked W. Lemon
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
lemon juice
|
|
| 6 | each |
sweet potatoes, or yams
medium |
|
| 6 | each |
lemon zest
inch strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
lemon juice
|
|
| 6 | each |
sweet potatoes, or yams
medium |
|
| 6 | each |
lemon zest
inch strips |
*
|
Directions
- Rinse the potatoes under warm water. Place in large pot, cover with cold water and bring to boil.
Reduce heat and simmer until potatoes are tender, about 30 minutes.
Drain and let cool. 2. In a saucepan over medium heat, combine the sugar, ½ cup water, nutmeg, lemon rind and salt.
Simmer for 10 min.
Add 5 tablespoon of the butter and stir well. When the butter has melted, remove from heat, beat in the lemon juice and set aside.
- Preheat oven to 425℉ (220℃).Peel the swt. potatoes and slice into ½ in. discs.
Use the remaining butter to grease a shallow baking dish .
Lay the seet potatoes in a simgle layer, pour the lemon syrup on top and bake for 30 minutes until bubbling hot.
