Lemon Glazed Sweet Potatoes

4
Servings
10m
Prep Time
57-60m
Cook Time
1h 7m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


  • Cooking spray
  • Aluminum foil

Related

Bergy

This is a delicious recipe that we really enjoyed. I didn't add the pecans. It is so easy and minds itself while baking. I was a bit light on the sugar but otherwise followed the recipe just cutting it in half. I'll be making this recipe again & again.

review by:
(12 Jan 2015)

Sue Lau

I used smaller sweet potatoes, what I eye-estimated to be about 3 medium, and used a smaller glass pan. I love the zippy sweet flavor. The glaze didn't thicken quite as much as I expected but the flavor was still wonderful. I imagine some longer baking time will solve that, especially reheating my leftovers. Thanks for sharing!

review by:
(2 Jan 2015)