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Lemon-Glazed Sweet Potatoes

(recipe, Ted Lee & Matt Lee)

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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.


  1. 2 lb. sweet potatoes (about 3 medium)
  2. 1 Tbsp. unsalted butter
  3. 2 Tbsp. dark brown sugar
  4. ½ cup fresh lemon juice (from about 3 lemons)
  5. ⅛ tsp. ground cinnamon
  6. ⅛ 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.