Lemon Glazed Sweet Potatoes
Servings
Prep Time
Cook Time
Ready In
Recipe: #15769
November 10, 2014
Categories: Desserts, Side Dishes, Nuts/Seeds, Pecan, Fruit, Lemon, Vegetables, Sweet Potato/Yam, North American, Southern, Budget-Friendly, Easy/Beginner Cooking, Christmas, Thanksgiving, Weeknight Meals, Oven Bake, Skillet, Stove Top, Gluten-Free, High Fiber, No Eggs, Make it from scratch, 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."
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 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
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