Lemon Glazed Sweet Potatoes
Recipe: #15769
November 10, 2014
Categories: Desserts, Side Dishes, Pecan, Lemon, Sweet Potato/Yam, Southern, Christmas Thanksgiving, Oven Bake, Gluten-Free, High Fiber, No Eggs, Kosher Dairy, more
"From Country Living. Chopped pecans can be toasted in an iron skillet, over medium heat, constantly stirring until fragrant, about 2-3 minutes. (Original recipe did not call for pecans.) The glazed sweet potatoes may be cooked in advance, stored in the refrigerator, and reheated in a warm oven."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (88.9 g)
- Calories 196.5
- Total Fat - 14.5 g
- Saturated Fat - 4.4 g
- Cholesterol - 11.4 mg
- Sodium - 118.8 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.8 g
- Sugars - 7 g
- Protein - 3.7 g
- Calcium - 31.7 mg
- Iron - 1.4 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325°F.
Step 2
Peel sweet potatoes and cut into 1-inch-thick slices.
Step 3
Toast chopped pecans and set aside.
Step 4
Spray a 13x9-inch baking dish with cooking spray, and arrange sweet potato slices in a single layer.
Step 5
Mix butter, brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes and cover with aluminum foil.
Step 6
Bake until potatoes are fork-tender, about 45 minutes.
Step 7
Remove foil, top with chopped pecans if using, return potatoes to oven, and bake until glaze thickens a little, about 12-15 more minutes.
Step 8
Serve immediately.
Tips
- Cooking spray
- Aluminum foil
2 Reviews
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