Ingredients

• 6 medium sweet potatoes (4 lb.)
• 3/4 cup water
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 1/2 teaspoon freshly grated nutmeg
• 3 tablespoons unsalted butter
• 1 tablespoon finely shredded lemon peel

Instructions

1. Preheat oven to 350°F

2. In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.

3. Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.

4. Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. 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 garnish with lemon peel.