Janel wants to know if I have a recipe for the light colored yellow sweet potatoes she found in the grocery store. Absolutely! I found this recipe for Lemon Sweet Potatoes in a Gourmet Magazine over 30 years ago, and have lightened it up and tweaked it a bit over the years. Our family loves them so much that we make it for every Thanksgiving and Easter. It's sometimes hard to find these Jersey White sweet potatoes, and they tend to be a bit more pricey than their more orange-y cousins...but well worth it! Since I couldn't find them anywhere last spring, I had my son who lives in Pennsylvania buy them at his Wegman's grocery store and drive them all the way to Michigan for Thanksgiving! I think that says it all...
Lemon Sweet Potatoes
Scrub 4 pounds yellow sweet potatoes (Jersey Whites or other light
colored variety)
Place in a pan with just enough water to cover them.
Bring to a boil, then cook on low until tender, about 30 minutes.
Drain well.
Peel and place in mixing bowl.
Add:
4 Tbsp. lemon juice (or to taste)
1/2 tsp. salt
1/4 tsp. white or black pepper
1 Tbsp. butter
2 egg yolks
Whip until light and fluffy.
Lightly coat 2 quart casserole with cooking spray.
Place sweet potatoes into dish.
Decorate with thin slices of fresh lemon.
Bake at 325 for 45 minutes, or until steamy hot.
Nutrition info:
Makes 12 servings (about 2/3 cup)
144 calories, 3 mg cholesterol, 62 mg sodium, 5 g fiber, 1 g fat, 3 g protein. 3 units.
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