Lemon-Glazed Sweet Potatoes

This week seems to be all about the veggies . . . yesterday green beans . . . today sweet potatoes.

6 medium sweet potatoes (4 lbs)
3/4 cup water
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp salt
3 Tbsp lemon juice
1/2 tsp freshly grated nutmeg
3 Tbsp butter
1 Tbsp finely shredded lemon peel

Preheat oven to 350 degrees.  In a large pot, place potatoes with enough water to cover.  Bring to a boil.  Reduce heat and simmer for 10 - 12 minutes or just until potatoes are tender, but not soft.  (Potatoes should be tender on outside, but resistant in center when pierced with tip of a paring knife.)  Drain potatoes; cool.

Meanwhile in a saucepan, combine 3/4 cup water, the sugars, and salt.  Bring to boiling, stirring just until sugars are dissolved.  Simmer 8 minutes; remove from heat.  Stir in lemon juice, grated nutmeg, and 2 Tbsp butter..

Butter a large shallow glass or ceramic baking dish with remaining butter.  Peel potatoes; cut crosswise into 3/4" thick slices.  Arrange slices in a single layer in baking dish.  Pour lemon syrup over.  Bake in preheated oven 40 - 50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges.  Remove from oven; cool slightly before serving.  Serve hot or warm garnished with lemon peel.