2 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces (about 7 cups)
6 T (3/4 stick) butter
3 T honey
1 t. fresh lemon juice
Preheat oven to 350°F.
Arrange sweet potatoes in 13 x 9 inch glass baking dish. Melt butter, honey, and lemon juice together over medium heat until smooth. 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.
My girlfriend sent me this recipe from Epicurious. Normally I hate mushy sweet potato casserole like you get at Christmas and Thanksgiving. But, she swears by this way of cooking sweet potatoes, and as I'm really wanting to venture out in my vegetable cooking, I am going to try this. Perhaps putting it on my blog will push me to actually do so. If you try it first, leave a comment!