CHEF JEFF -- ONE BYTE AT A TIME: Lemon Sweet Potatoes

This dish was inspired by a recipe in "The Gift of Southern Cooking" (Knopf, $32.50).

Lemon Sweet Potatoes

1 lemon

½ cup light brown sugar

1 teaspoon salt

½ teaspoon pepper

½ teaspoon grated nutmeg

4 tablespoons butter

3 pounds sweet potatoes

Thyme leaves or chopped parsley for garnish (optional)

With fine grater, remove zest from lemon. Cut lemon in half. Squeeze out juice. In saucepan, combine sugar, salt, ¾ cup water. Simmer until sugar dissolves, remove from heat, stir in lemon juice, pepper, nutmeg, 2 tablespoons butter. Preheat oven to 400 degrees. Peel potatoes. Cut into slices 1/8- to ½-inch thick. Grease 10-inch round casserole with remaining butter. Place potatoes in casserole. Cover with syrup mixture, remaining butter. Cover with foil, bake until tender, 30 to 45 minutes. Turn oven to 450. Bake until most of liquid evaporates, sweet potatoes begin to brown on top, 10 to 25 minutes. Sprinkle on lemon zest, thyme leaves or parsley.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.