Sweet Potatoes Baked With Lemon
Published Nov. 9, 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.
My first thought was: waaaaay too much sugar. I used less than a quarter, came out fine!
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.
In 1992 it wasnt a lot of sugar I guess. I’d leave it out all together.
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.