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)
Ingredients
- 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
Directions
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.
In fact, although I create a new flavor of macaron on a weekly basis, I can only eat one. Macaroons on the other hand, I can eat until there’s none. Now, I’m rhyming.
This post had me in stitches. Are you turning your nose up at my macaron madness? LOL I love them both and I personally think your macaroons ARE “ooh-la-la” worthy!
Ooh, the battle between the single o and the double o cookie. If only macaroons could have as many flavors as macarons…but then again, macaroons have such a classic taste. It’s hard to choose!
It’s the reason for that extra ‘oh!’. Forget feet — I want brown, crunchy, pointed edges!
LA Times Food section is definitely pathetic. And I was again disappointed — a macarone story. Larry recently had his first and I love that he said, “I don’t get it.” Gimme MACAROONS anytime, and was happy to serve some chocolate-dipped ones at your home last month for the Haiti fundraiser.
this is just the recipe I’ve been looking for! somebody mentioned that coconut macaroons are good for people who suffer from Crohn’s Disease. I must try this recipe out asap!
I do make macarons once a month but have a tin full of hazelnut macaroons and can’t get enough of them. I love them. And my favorite is coconut! Yours are so perfect! Delectable!
We had both kinds. Lucky.
LL
I love macaroons and macarons. Macaroons probably even more. I’ve been wanting to try and make both of them. They’re just too good not too.
was this type of macaroon. I never knew anything different until I became involved in the world of food blogs! Love this recipe — love Cooking Light. 🙂
I have a distaste for sweets, unless they involve dark chocolate! Gorgeous photos you!
Have a great weekend 🙂
Hey Greg, I never read your ‘About Me’ page until today-you are a very interesting and wonderful seeming person. Oh, and I live in this place I kind of do not like. It’s called St. Petersburg, FL (smile)! By the way, the macaroons look great…
I’ll take macaroons over macarons any day–egg whites, sugar and food coloring. Feh! But here’s my question: can I make these macarOOns without baking powder so I can take them to a (rather belated) Passover gathering?
You sure can. It lightens the eggwhites, but only to a small degree. GREG
The food section of any paper is the only part worth reading. In my opinion. (And you wonder why the only thing I know about the world is which restaurant in NY got a good review this week.)
I personally like macaroons more than macarons. I have no desire to chant to any gods. And a huge desire to eat little coconut cookies. They look great.
Oh Greg, I must confess that I laugh everytime I come to SS! I love these macarOOns, even being a ‘thinking’ Macaddict. Even if I don’t make it too often to start the scheming and plotting a week before I finally make them!!!!!!!!! We love them, whether we they come out as macawrongs or macarons! Enjoy Easter
These macaroons look beautiful and delicious. I love anything with coconut.….lovely flavour. Thanks for sharing.
Greg!!
FYI I just had my first macaron to my knowledge last month. It was a pretty one. It was light as air. And raspberry.
It was pink. And, organic.
I think your macaroons fall into the LoveFeast Table Boulangerie ya’ baby! category…just sayin’
But, I would eat your fat humble macaroons any day.…I’m coming over for coffee…soon. Not lying.
~Chris Ann
… to show up anytime. Wait til you see my espresso machine. GREG
Your macs look beautiful and I love the reference to Dairy Queen!
… she knew I wasn’t dissing her. She got my ridiculous sense of humor! GREG
Finally, a macaroon just my speed 😉 I will test your recipe to see if it really is foolproof, haha
Greg! I have enough room in my gullet for macs with one AND two Os in their names 😉 You gotta admit, macarons are so damn cute!
I confess I love the macarons but mostly because someone else is making them — I do not have the patience, and know I do not have the oven to do them justice.
However that being said, I am equally, maybe even more so, infatuation with their coconutty cousins the macaroons. To me, they are just hard to beat, packed full of flavor, texture and character, that they are the perfect treat. Thanks for sharing your version — I hope to get further acquainted soon!
Greg! I always love to read your blog. I have to admit that I have been a wee bit infatuated with the French macaron. Yes, I am more that just a little embarrassed to be such a sheep! All that said, there is nothing more delicious than the good ole double OO macaroon!!! Heck the french single O doesn’t even have any beloved coconut!!!!!