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.

Steps

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.