Sweet potatoes and lemon are a terrific combination. Roasting and glazing them adds a great variety of textures too.
serves 6 This is a great side dish to the Bacon Wrapped Pork Tenderloin (see recipe section)
- 2 cup fresh lemon juice
- 2 cup sugar
- 1 tablespoon lemon zest
- 5 large sweet potatoes, peeled and cut into ½‑inch dice
- 2 tablespoon olive oil
- salt and pepper, to taste
Combine juice, sugar and zest in a small non-reactive pan and reduce to ½ cup. Set aside.
Preheat oven to 375 degrees F. Toss sweet potatoes in oil and put them into large ovenproof skillet. Do not crowd them use two skillets if necessary. Roast, tossing occasionally until lightly golden brown and just cooked through, about 35 minutes. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.