Lemon-Glazed Candied Sweet Potatoes
serves 6-8
A hint of lemon brightens up a side dish of glazed sweet potatoes. These would be delicious at your Thanksgiving celebration, or next to any fall-flavored main dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 large sweet potatoes, peeled and cut into large chunks (about 2 1/2 pounds)
1 cup water
1/4 cup sugar
1/2 cup molasses
Zest of 1 lemon
Juice of 1 1/2 lemons
2 tablespoons butter
1 teaspoon vanilla extract
prep: 15 minutes
total: 1 hour 15 minutes
large pot
large baking dish
saucepan
1. Preheat the oven to 350F. Boil the sweet potatoes in a large pot of salted water for 7 minutes. Drain and place in a large baking dish.
2. Combine the water, sugar, molasses, lemon zest, lemon juice, butter, vanilla and a sprinkling of salt and pepper in a saucepan. Bring to a boil, and pour over the sweet potatoes.
3. Bake for 1 hour, or until sweet potatoes are very soft and liquid has reduced to about 3/4 cup. Serve, spooning extra glaze over the top.
