CHEF JEFF — ONE BYTE AT A TIME: Lemon-Glazed Sweet PotatoesThis recipe shows that Southern food doesn’t have to be all fat and butter.
By: Herald Staff Report,
This recipe shows that Southern food doesn’t have to be all fat and butter.
Lemon-Glazed Sweet Potatoes
2 pounds sweet potatoes
1 tablespoon unsalted butter
2 tablespoons dark brown sugar
½ cup fresh lemon juice, from about 3 lemons
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Heat oven to 325 degrees. Peel sweet potatoes; cut them into 1-inch thick slices. Grease a 9-by-13-inch baking dish with butter. Arrange sweet potatoes in single layer in pan. Mix brown sugar, lemon juice, cinnamon, salt in small bowl. Pour glaze evenly over potatoes. Cover baking dish with aluminum foil; bake until potatoes are fork tender, about 45 minutes. Remove foil; cook for 5 more minutes until glaze has thickened. Serve immediately.
Yield: Serves 4.
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