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.
********** * A collection of my Grandma's recipes dating back to the 1940s and 50s.
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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
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