About this recipe: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.
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
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Method Prep:20min › Cook:40min › Ready in:1hr
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.
Preheat the oven to 200 C/ Gas 6.
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.
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.