Ingredients for Lemon Glazed Sweet Potatoes
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How to Make Lemon Glazed Sweet Potatoes
- Zest 1 large lemon and set aside.
- Juice the same lemon and set aside.
- In a small saucepan, combine ¾ cup water, ½ cup granulated sugar, and ¼ teaspoon salt. Simmer over medium heat, stirring constantly, until sugar dissolves completely.
- Remove from heat and stir in the lemon juice, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg, and 2 tablespoons of butter.
- Preheat oven to 400°F (200°C). Grease a 10-inch circular or 8x10-inch casserole dish with 1 tablespoon of butter.
- Peel approximately 2 pounds of sweet potatoes and cut into ⅛- to ½-inch thick slices (thinner slices cook faster).
- Arrange potato slices in overlapping layers in the prepared dish. Leave some space for the glaze.
- Pour the lemon syrup evenly over the potatoes. Dot with the remaining 1 tablespoon of butter. Cover tightly with aluminum foil.
- Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Remove foil. Increase oven temperature to 450°F (232°C). Bake for an additional 10-25 minutes, or until the potatoes are golden brown and most of the liquid has evaporated.
- Sprinkle with the reserved lemon zest and a sprinkle of fresh thyme or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
81g
Fat
18g
Carbs
16g
