| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potatoes, Vegetables, Holiday |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Butter; unsalted |
| 4 |
tb |
Lemon juice |
| 6 |
|
Sweet potatoes; medium |
| 6 |
|
Inch strip of lemon rind |
INSTRUCTIONS
WENDY CERACCHE DBCP84B
1. 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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