Recipe information
Yield
Makes 4 Servings
Ingredients
2
1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces (about 7 cups)
6
tablespoons (3/4 stick) butter
3
tablespoons honey
1
teaspoon fresh lemon juice
Need to make a substitution?
Preparation
Preheat oven to 350°F. Arrange sweet potatoes in 13x9x2-inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.