Sweet Potatoes Baked With Lemon
Published Nov. 10, 2021
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
- 6medium sweet potatoes
- 2cups light brown sugar (or a mixture of light and dark)
- 1teaspoon freshly grated nutmeg
- A (6-inch) strip of lemon zest (yellow part only)
- ½teaspoon salt
- 6tablespoons unsalted butter
- ¼cup lemon juice
Nutritional analysis per serving (8 servings)
301 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 2 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Heat oven to 425 degrees. Peel the sweet potatoes and slice into ½-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.
Private Notes
Comments
Can this be made a day ahead and reheated?
Seems like an awful lot of sugar, 1/4 per person. I usually use about 1 tablespoon brown sugar per potato. I assume I could adjust this. Anyone made this with less sugar in the sauce?
This recipe is quite wet & VERY sweet as written. The second time I : a) cut both the sugar and water in half; b) doubled the lemon zest and the lemon juice; c) added 1 Tbsp grated fresh ginger; d) added 1 Tbsp finely snipped fresh sage leaves. Call me Bob if you like, but this was still plenty sweet and much better balanced.
Two cups of sugar?!?! The reason they are called sweet potatoes is because they don’t need a lot of added sugar. more ginger more nutmeg more lemon zest. A LOT less sugar. i used less than a tablesppon.
A weight for the sweet potatoes would be helpful! This was delicious and sunny thanks to the lemon, but I had a LOT of sauce in comparison to the volume of sweet potatoes.
I did cut back the sugar and water per another review, and doubled the lemon, and these are so great. The tang of the lemon is unexpected and offsets the sweetness. A must-bake for Thanksgiving.