Equipment
Ingredients
Vegetables
- 1000 g sweet potatoes, peeled and sliced into 1.5cm thick rounds
Lemon Glaze
- 60 g unsalted butter
- 40 g light brown sugar, packed
- 45 ml lemon juice, freshly squeezed
- 3 g lemon zest, finely grated
- 3 g kosher salt
- 2 g ground cinnamon
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200C or 400F. Lightly grease the 9x13 inch baking dish to prevent sticking.
Arrange the peeled and sliced sweet potato rounds in the prepared baking dish in a slightly overlapping shingled pattern.
In a small saucepan over medium heat, combine the butter, brown sugar, lemon juice, half of the lemon zest, kosher salt, cinnamon, and black pepper. Simmer and whisk gently until the butter is melted and the sugar has completely dissolved.
Pour the warm lemon glaze evenly over the arranged sweet potatoes, ensuring all exposed surfaces are coated.
Cover the baking dish tightly with aluminum foil. Bake at 200C or 400F for 30 minutes. This traps the steam, allowing the dense sweet potatoes to cook through until tender.
Carefully remove and discard the foil. Baste the sweet potatoes with the pan juices, then return to the oven uncovered for an additional 15 minutes. Bake until the glaze has thickened and the edges of the sweet potatoes begin to caramelize.
Remove from the oven and let rest for 5 minutes. Garnish with the remaining fresh lemon zest before serving hot.
Chef's Notes
- Always zest your citrus before juicing it. The natural oils in the lemon zest provide a floral aroma, while the juice provides the sharp acidity.
- To ensure even cooking, try to select sweet potatoes of uniform thickness so the rounds end up being approximately the same diameter.
- For a beautifully glossy finish, take the time to baste the sweet potatoes with the pan juices every 5 to 7 minutes during the final uncovered baking stage.
- If you want to add a subtle savory depth, toss a sprig of fresh thyme or rosemary into the saucepan while making the lemon glaze, then discard before pouring over the potatoes.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in a sealed container; texture may become slightly softer upon thawing.
Reheating: Reheat in a 175C/350F oven for 15 minutes or until warmed through.
