Sweet Potatoes Baked W. Lemon Ny Times
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Holiday, Potatoes, Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | t | Nutmeg |
| 1/2 | t | Salt |
| 6 | T | Butter, unsalted |
| 4 | T | Lemon juice |
| 6 | Sweet potatoes, medium | |
| 6 | Inch strip of lemon rind |
INSTRUCTIONS
Rinse the potatoes under warm water. Place in large pot, cover with cold water and bring to boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Drain and let cool. 2. In a saucepan over med. heat, combine the sugar, 1/2 c water, nutmeg, lemon rind and salt. Simmer for 10 min. Add 5 T of the butter and stir well. When the butter has melted, remove from heat, beat in the lemon juice and set aside. 3. Preheat oven to 425 degrees. Peel the swt. potatoes and slice into 1/2 in. discs. Use the remaining butter to grease a shallow baking dish. Lay the seet potatoes in a simgle layer, pour the lemon syrup on top and bake for 30 minutes until bubbling hot. Source: Sun. NY Times Magazine 11/22/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 22.9mg
Sodium: 147.1mg
Potassium: 12.4mg
Carbohydrates: 50.7g
Fiber: <1g
Sugar: 50.2g
Protein: <1g