LEMON-GLAZED SWEET POTATOES
A Thanksgiving meal wouldn't be complete without this sweet side dish.
Categories Thanksgiving glazed sweet potato sweet potato
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Peel sweet potatoes and cut into 1-inch-thick slices. Butter a 13- by 9-inch baking dish and arrange sweet-potato slices in a single layer.
- Mix brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.
- Remove foil, return potatoes to oven, and bake until glaze becomes syrupy, about 5 more minutes. Serve immediately. (The glazed sweet potatoes may be cooked in advance, stored in the refrigerator, and reheated in a warm oven.)
Nutrition Facts : Calories 290 calories
LEMON GLAZED SWEET POTATOES
Choose long thin sweet potatoes, if possible, because they will make a lovely presentation on your holiday table when prepared this way. The potatoes are sliced, arranged in a baking dish, then covered with the glaze and baked until tender and golden.
Provided by threeovens
Categories Yam/Sweet Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons).
- In a small saucepan, simmer 3/4 cup water with sugar and salt, stirring until sugar dissolves; remove from heat and add lemon juice, pepper, nutmeg, and 2 tablespoons of butter.
- Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.
- Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.
- Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.
- Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.
- Remove foil, turn oven up to 450 degrees F and bake until most of the liquid has evaporated and potatoes begin to brown slightly on top, 10 to 25 minutes.
- Sprinkle with lemon zest and thyme or parsley, if desired.
LEMON-GLAZED SWEET POTATOES
If sweet potatoes are your vegetable of choice, try this glazed recipe that combines sugar, lemon juice, nutmeg, and butter for a side dish that's fit for a holiday meal.
Provided by BHG Test Kitchen
Time 1h8m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F. In large pot place potatoes with enough water to cover. Bring to boiling. Reduce heat, simmer 10 to 12 minutes or just until potatoes are tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of pairing knife.) Drain potatoes; cool.
- Meanwhile put water, sugars and salt in nonreactive small saucepan. Bring to a boil, stirring just until the sugars are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, grated nutmeg, and 2 Tbsp. butter.
- Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4-inch-thick slices. Arrange slices in single layer in baking dish. Pour lemon syrup over. Bake in the preheated oven 40 to 50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven; cool slightly before serving. Serve hot or warm garnished with lemon peel. Makes 6 to 8 servings.
LEMONY GLAZED SWEET POTATOES
This is mom's alternative to the traditional sweet potatoes usually served at Thanksgiving and Christmas. I love the pairing of the lemon and spuds, but would personally cut back the sugar a bit, perhaps 1/4 cup of one or the other. (But I don't like candied yams at all.)
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.
- Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.
- Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.
Nutrition Facts : Calories 255.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 271.6, Carbohydrate 50.1, Fiber 4.1, Sugar 28.6, Protein 2.2
GLAZED SWEET POTATOES
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 352 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 96mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 6g fiber), Protein 3g protein.
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
- Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
- Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
LEMON-GLAZED SWEET POTATOES RECIPE - (4.2/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. In large pot place potatoes with enough water to cover. Bring to boiling. Reduce heat, simmer 10 to 12 minutes or just until potatoes are tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of pairing knife.) Drain potatoes; cool. Meanwhile put water, sugars and salt in nonreactive small saucepan. Bring to a boil, stirring just until the sugars are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, grated nutmeg, and 2 Tbsp. butter. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4-inch-thick slices. Arrange slices in single layer in baking dish. Pour lemon syrup over. Bake in the preheated oven 40 to 50 minutes, basting occasionally until potatoes are well-glazed and begin to caramelize on edges. Remove from oven; cool slightly before serving. Serve hot or warm garnished with lemon peel. Makes 6 to 8 servings.
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