Edna Lewiss Sweet Potatoes Baked With Lemon Recipes

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SWEET POTATOES BAKED WITH LEMON

This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield 8 servings

Number Of Ingredients 7



Sweet Potatoes Baked With Lemon image

Steps:

  • Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
  • Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
  • Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams

6 medium sweet potatoes
2 cups light brown sugar (or a mixture of light and dark)
1 teaspoon freshly grated nutmeg
A (6-inch) strip of lemon zest (yellow part only)
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 cup lemon juice

LEMON SWEET POTATOES

My old next-door neighbor made these every year for Thanksgiving. She got the recipe from Gourmet Mag. Now I make it every year for Thanksgiving too. You can assemble this and put it in the fridge until your ready to bake.

Provided by E.A.4957

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Lemon Sweet Potatoes image

Steps:

  • Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
  • Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
  • Top with lemon slices.
  • Cook at 325 degrees for 45 minutes or until heated through.

Nutrition Facts : Calories 346.2, Fat 9.2, SaturatedFat 5.4, Cholesterol 75.7, Sodium 624.1, Carbohydrate 61.6, Fiber 9.1, Sugar 12.9, Protein 5.7

4 lbs sweet potatoes
3 tablespoons lemon juice (4 or 5 if you like lemon)
1 teaspoon salt
1/4 cup butter, softened
2 egg yolks
salt and pepper
nutmeg
lemon, slivers for top (to garnish)

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