"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Glazed Sweet Potatoes, by Mary Ann Little Kelly, is from Kelly Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups lemon juice 2 cups sugar 1 Tbsp lemon zestch 5 large sweet potatoes, peeled and cut into 1/2 inch dice 2-6 Tbsp olive oil Salt and freshly ground Black Pepper
Combine juice, sugar and zest in small non-reactive pan and reduce to 1/2 cup. Set aside. Preheat oven to 375º. Toss sweet potatoes in oil and roast in ovenproof large skillet. Roast until lightly golden brown and just cooked through. Remove pan from oven and place on burner over medium heat. Add glaze to potatoes and toss to coat evenly. Saute potatoes until all are glazed and warmed thoroughly.
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