3 medium sized sweet potatoes

1 cup water for the glaze

1 cup granulated sugar

½ teaspoon salt

¼ cup freshly squeezed lemon juice

½ teaspoon freshly grated nutmeg

2 tablespoons unsalted butter, at room temperature, for greasing the pan


1.Preheat the oven to 350*.

2. Put the potatoes in a pot and cover them with water.  Bring to a boil, then simmer for 10 minutes, or until the potatoes are just tender but not soft.  Drain the potatoes and let them cool.

3.  Meanwhile, put the water, sugar and salt in a nonreactive saucepan and bring to a vigorous boil, stirring just until the sugar is dissolved.  Boil for 5 minutes, remove from heat and stir in the lemon juice and nutmeg.

4.  Butter a shallow baking dish.  Peel the sweet potatoes and cut them length wise into quarters or sixths, depending on how large they are.  Arrange the potato slices in the buttered baking dish in a single layer.  Pour the lemon-flavored syrup over them and bake in the preheated oven for 30 to 45 minutes, basting 2 or 3 times, until the sweet potatoes are glazed and begin to caramelize slightly.  The edges may begin to darken, which is delicious.  Serve hot.

from Edna Lewis and Scott Peacock, The Gift of Southern Cooking 

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