Lemonglazedsweetpotatoes Recipes

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.

LEMONY GLAZED SWEET POTATOES

Steps:

• Preheat oven to 350°F
• In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.
• Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. 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 a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.

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.

GLAZED SWEET POTATOES

Steps:

• Drain sweet potatoes.
• Cut into smaller chunks and place them in a 4-5 quart slow cooker.
• Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
• Cover and cook on low for 4-5 hours.

GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
• Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
• Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

GREEK LEMON SWEET POTATOES

Steps:

• Bring water to a boil in a saucepan large enough to fit potatoes. While water is coming to a boil wash and peel potatoes.
• Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes. The potatoes should hold their shape and be slightly firm in the middle. While potatoes are cooking chop the parsley and assemble the rest of the ingedients.
• Strain the potatoes and set a sauté pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste. Cook the potatoes until slightly browned and fully cooked in the middle.
• Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated. Check for seasoning and turn off the heat. Once off the heat, add the chopped parsley and toss. Serve warm.

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.

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.

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.