LEMON-GLAZED SWEET POTATOES
A Thanksgiving meal wouldn't be complete without this sweet side dish.
Categories Thanksgiving glazed sweet potato sweet potato
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Peel sweet potatoes and cut into 1-inch-thick slices. Butter a 13- by 9-inch baking dish and arrange sweet-potato slices in a single layer.
- Mix brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.
- Remove foil, return potatoes to oven, and bake until glaze becomes syrupy, about 5 more minutes. Serve immediately. (The glazed sweet potatoes may be cooked in advance, stored in the refrigerator, and reheated in a warm oven.)
Nutrition Facts : Calories 290 calories
LEMON-GLAZED SWEET POTATOES
If sweet potatoes are your vegetable of choice, try this glazed recipe that combines sugar, lemon juice, nutmeg, and butter for a side dish that's fit for a holiday meal.
Provided by BHG Test Kitchen
Time 1h8m
Number Of Ingredients 9
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.
LEMONY ROASTED SWEET POTATOES
These sweet potatoes became a family tradition when I was a child and now is a one of my family's favorites. The flavor of fresh lemon compliments the sweet potatoes and the touch of brown sugar results in a nice glaze.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.
Nutrition Facts : Calories 170 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 229mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET POTATOES BAKED WITH LEMON
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Provided by Molly O'Neill
Categories side dish
Time 2h
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams
ROASTED HONEY-LEMON SWEET POTATOES
Simple dish to make -- sweet but not too sweet. A lighter version using olive oil instead of butter. For holidays or any time. Because they are par-boiled or pre-steamed, they are easy to finish off in the broiler of your oven just before you sit down to dinner. No waiting, turning, or testing, just watch til the edges brown, and they're ready.
Provided by N-JO1956
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 287.1, Fat 6.9, SaturatedFat 1, Sodium 416.1, Carbohydrate 54.4, Fiber 6.8, Sugar 18.1, Protein 3.6
LEMON SWEET POTATOES
My old next-door neighbor made these every year for Thanksgiving. She got the recipe from Gourmet Mag. Now I make it every year for Thanksgiving too. You can assemble this and put it in the fridge until your ready to bake.
Provided by E.A.4957
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
- Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
- Top with lemon slices.
- Cook at 325 degrees for 45 minutes or until heated through.
Nutrition Facts : Calories 346.2, Fat 9.2, SaturatedFat 5.4, Cholesterol 75.7, Sodium 624.1, Carbohydrate 61.6, Fiber 9.1, Sugar 12.9, Protein 5.7
LEMON-PEPPER SWEET POTATO CRISP
This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.
Provided by Chef John
Categories Sweet Potato Casserole
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
- Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
- Bake in the center of the oven until potatoes are very tender, about 1 hour.
- Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
- Return to the oven and bake until browned, 15 to 20 more minutes.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.5 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 637.7 mg
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ROASTED SWEET POTATOES WITH LEMON BUTTER SAUCE
From barefeetinthekitchen.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 268 per serving
- Preheat the oven to 400 degrees. Place the sweet potatoes on a large baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper and toss with your hands to coat thoroughly.
- Spread the potatoes in a single layer across the baking sheet. Roast the potatoes until fork tender, browned, and crisp on the outside.
- When the potatoes are almost finished cooking, melt the butter in a large skillet over medium heat. When it begins to brown, lower the heat and add the garlic and whole basil leaves. Saute for about a minute until fragrant. Add 1 tablespoon of lemon juice. Stir and remove from the heat.
- At this point, you can either add the hot potatoes to the skillet and toss to coat, or you can transfer the potatoes to a serving dish and drizzle the sauce over them. Sprinkle the coated potatoes with the remaining basil and squeeze more lemon over the potatoes. Enjoy!
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