Best Lemon Glazed Sweet Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON-HERB WRAPPED PORK TENDERLOIN WITH LEMON GLAZED SWEET POTATOES



Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
12 fresh sage leaves
1 tablespoon chopped fresh thyme
12 1/4-inch thick slices bacon
Lemon Glazed Sweet Potatoes, recipe follows
2 cups fresh lemon juice
2 cups granulated sugar
1 tablespoon finely chopped lemon zest
5 large sweet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
  • Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
  • Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
  • Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
  • Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

LEMON GLAZED SWEET POTATOES



Lemon Glazed Sweet Potatoes image

Choose long thin sweet potatoes, if possible, because they will make a lovely presentation on your holiday table when prepared this way. The potatoes are sliced, arranged in a baking dish, then covered with the glaze and baked until tender and golden.

Provided by threeovens

Categories     Yam/Sweet Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

1 lemon
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg, freshly grated
4 tablespoons butter
3 lbs sweet potatoes
thyme leaves (optional) or fresh parsley, chopped for garnish (optional)

Steps:

  • Zest lemon and set aside; squeeze juice from lemon and also set aside (you should have about 4 tablespoons).
  • In a small saucepan, simmer 3/4 cup water with sugar and salt, stirring until sugar dissolves; remove from heat and add lemon juice, pepper, nutmeg, and 2 tablespoons of butter.
  • Preheat oven to 400 degrees F and grease a 10 inch circular or 8 x 10 inch casserole pan with butter.
  • Peel sweet potatoes and cut into 1/8 to 1/2 inch thick slices.
  • Arrange potato slices, in overlapping layers, bearing in mind that they will shrink and soften a little when they cook.
  • Pour over the lemon syrup, dot with remaining butter, cover tightly with aluminum foil and bake until tender, 45 minutes to 1 hour.
  • Remove foil, turn oven up to 450 degrees F and bake until most of the liquid has evaporated and potatoes begin to brown slightly on top, 10 to 25 minutes.
  • Sprinkle with lemon zest and thyme or parsley, if desired.

LEMON-GLAZED SWEET POTATOES RECIPE - (4.2/5)



Lemon-Glazed Sweet Potatoes Recipe - (4.2/5) image

Provided by á-174535

Number Of Ingredients 9

6 medium sweet potatoes
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
3 tablespoons finely shredded lemon peel

Steps:

  • Preheat oven to 350˚F. In large pot place potatoes with enough water to cover. Bring to boiling. Reduce heat, simmer 10 to 12 minutes or just until potatoes are tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of pairing knife.) Drain potatoes; cool. Meanwhile put water, sugars and salt in nonreactive small saucepan. Bring to a boil, stirring just until the 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-inch-thick slices. Arrange slices in single layer in baking dish. Pour lemon syrup over. Bake in the preheated oven 40 to 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. Makes 6 to 8 servings.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #yams-sweet-potatoes     #side-dishes     #potatoes     #vegetables     #holiday-event     #thanksgiving     #4-hours-or-less

Related Topics