I got this recipe from a Bobby Flay cookbook that my sister gave me. Actually, I gave it to her and then she re-gifted it to me. I don’t think she noticed the note I left her on the front page, but I sure did! Whatever…I wanted it anyway.
The potatoes are roasted and then tossed with a sweet/tart lemon glaze. I served them here with Parmesan kale and tilapia with habanero sauce. Really interesting flavor combination …earthy, sweet, puckery sour. Yum. I’d give them a B+, but my honey gave them an A. I’ll definitely make them again.
- 1 cup lemon juice
- 1 cup sugar
- 2 teaspoons lemon zest
- 3 large sweet potatoes, peeled and diced to 1/2 inch
- 1 T olive oil
- Salt & Pepper
- Preheat oven to 375.
- Combine zest, sugar and juice in a small pot. Reduce on medium heat until thick and ~1/4 cup
- Meanwhile, toss sweet potatoes with olive oil in an oven-safe pan. Roast until golden and cooked through (~20 min)
- Remove from oven and pour lemon glaze over potatoes. [NOTE: don’t just dump the whole amount. Pour half or so, toss and see what you think. I ended up with leftover lemon glaze that was great in cocktails]. Sautee until coated, tossing or stirring gently, season with S&P. Serve!!