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Lemon-Glazed Sweet Potatoes

From the book The Lee Bros. Simple Fresh Southern by and
Serves 4 to 6


This simple, light version of the candied whipped sweet potatoes we encounter around the holidays is a side dish for everyday. We’ve dispensed with the frozen orange juice concentrate, the burnt marshmallows, the vanilla extract, and most of the sugar and butter, but trust us: there’s nothing ascetic about these glazed sweet potatoes. They’re a celebration of sweet potatoes’ essential minerally, earthy flavor. They go particularly well with a curry-flavored main dish, such as a country captain, or with a fresh roasted ham of wild boar, if you’re really entertaining in the sweet-potato spirit.


2 lb. sweet potatoes (about 3 medium)
1 Tbsp. unsalted butter
2 Tbsp. dark brown sugar
½ cup fresh lemon juice (from about 3 lemons)
tsp. ground cinnamon
tsp. kosher salt


  1. Preheat the oven to 325 degrees.
  2. Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9-by-13-inch baking dish with the butter. Arrange the sweet-potato disks in a single layer in the pan.
  3. Mix the brown sugar, lemon juice, cinnamon, and salt in a small bowl, and pour the glaze evenly over the potatoes.
  4. Cover the baking dish with aluminum foil, and bake until the potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and become syrupy. Serve immediately.


The glazed sweet potatoes can be cooked in advance, stored in the refrigerator, and reheated in a warm oven.

Garnish it rich: with dollops of sour cream whipped with curry powder or garam masala and kosher salt to taste.

This content is from the book The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee.

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