Lemon Glazed Sweet Potatoes

1. 1

   Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons).

2. 2

   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.

3. 3

   Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.

4. 4

   Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.

5. 5

   Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.

6. 6

   Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.

7. 7

   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.

8. 8

   Sprinkle with lemon zest and thyme or parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.