- Rating:
- Servings:
- 8
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 2 pounds Organic Sweet Potatoes (1 pound Sweet Potatoes and 1 pound yams)
- 3/4 cup Sugar
- 2 tablespoons Water
- 3 tablespoons Butter
- 1/2 teaspoon Salt
- 1 teaspoon Lemon Peel grated
- 2 tablespoons Lemon Juice
- 2 tablespoons Unsweetened Coconut Flakes
- 2 tablespoons Roasted Peanuts finely chopped
Directions
In a 3 quart pan, boil the potatoes in water, covered, until tender when pierced, 20-30 minutes. Drain and let cool. Peel and slice crosswise, 0.25 inch thick.
Overlap slices slightly in a buttered 1.5 quart baking dish, starting from the outer edge and working toward the center.
In a small, heavy pan, heat the sugar and water over medium heat. Shake pan frequently until sugar melts and turns a light caramel color. Remove from heat and stir in butter, salt, lemon peel, and lemon juice. Pour syrup over the potato slices.
Preheat oven to 425 degrees. Bake the potatoes uncovered, until hot and bubbly, about 10-15 minutes. Sprinkle coconut and peanuts over the top and serve.
