Baked sweet potato with lemon

    1 hour

    In this dish, the brown sugar helps give cubes of sweet potato a crispy edge, but the sweetness is cut by the fresh taste of lemon. The sweet potatoes are soft enough after baking that you can use a fork to create a mash if you prefer that texture.

    11 people made this

    Serves: 6 

    • 3 large sweet potatoes, about 1.5 kg, peeled and cut into large chunks about the size of an egg
    • finely grated rind and juice of 2 lemons
    • 2 tablespoons brown sugar
    • 1/4 teaspoon salt
    • 60g butter, softened
    • freshly ground black pepper

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place the sweet potatoes in a saucepan, cover with lightly salted cold water and bring to the boil. Lower the heat and cook until tender, about 15 to 20 minutes. Drain well, then cut into small cubes.
    2. Preheat the oven to 200 C/ Gas 6.
    3. Mix the grated lemon rind, lemon juice and brown sugar together and add 1/4 teaspoon of salt. Use some of the butter to grease a shallow ovenproof dish, then tip in the cubes of sweet potato. Pour over the lemon mixture and toss well. Grind on some black pepper and dot generously with butter.
    4. Bake for 15 minutes, then remove from the oven. Stir well and return it to the oven to cook for 15 minutes more, or until crisp and golden. Serve hot.

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    Reviews & ratings
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    Reviews in English (4)


    Lovely!!!! Friend who "doesn't like Kumara" went bach for 2nds and 3rds. Easily prepared. Watch the precooking - I think my kumera was perhaps a little too soft will watch and ensure just cooked. next time Yes will use again :-)  -  17 Oct 2009  (Review from Allrecipes AU | NZ)


    What unique flavors! I didn't cube the kumara, but sort of mashed it up and baked for a little less than the recipe called for. Kids loved it. Nice recipe!  -  28 May 2013  (Review from Allrecipes AU | NZ)


    Used different ingredients. I used the rind of two lime and the juice of one and half. A bit tangy but still on the tasty side. Great recipe. Thank you for sharing.  -  10 Dec 2010  (Review from Allrecipes AU | NZ)