Lemon Glazed Sweet Potatoes Recipe 425

OVEN ROASTED GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375°.
• Toss the potatoes with the oil and season lightly with salt and pepper to taste.
• Bake for 35 minutes.
• While the potatoes are baking, place the butter, brown sugar, zest and lemon juice in a small pan over medium heat.
• Cook until the butter is melted and all is combined.
• Remove the potatoes from the oven and toss with the butter mixture.
• Return potatoes to oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed.

LEMON GLAZED SWEET POTATOES

Steps:

• Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons).
• 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.
• Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.
• Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.
• Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.
• Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.
• 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.
• Sprinkle with lemon zest and thyme or parsley, if desired.

SWEET POTATOES BAKED WITH LEMON

Steps:

• 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.
• 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.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-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.

LEMON-GLAZED SWEET POTATOES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350˚F. In large pot place potatoes with enough water to cover. Bring to boiling. Reduce heat, simmer 10 to 12 minutes or just until potatoes are tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of pairing knife.) Drain potatoes; cool. Meanwhile put water, sugars and salt in nonreactive small saucepan. Bring to a boil, stirring just until the sugars are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, grated nutmeg, and 2 Tbsp. butter. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4-inch-thick slices. Arrange slices in single layer in baking dish. Pour lemon syrup over. Bake in the preheated oven 40 to 50 minutes, basting occasionally until potatoes are well-glazed and begin to caramelize on edges. Remove from oven; cool slightly before serving. Serve hot or warm garnished with lemon peel. Makes 6 to 8 servings.

ROASTED HONEY-LEMON SWEET POTATOES

Steps:

• Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
• Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
• While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
• Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
• Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
• You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
• Remove from oven and serve immediately. Warn everyone it's a HOT plate!

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

CITRUS-GLAZED SWEET POTATOES

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.