Lemon and Cinnamon Sweet Potatoes
10 mins
35 mins
45 mins
6
These Lemon and Cinnamon Sweet Potatoes are bright, warmly spiced, and finished with a sticky maple-cinnamon glaze. They make an easy, flavorful side dish — perfect for weeknights, holiday dinners, or anytime you want something comforting and fresh.
This recipe combines tender sweet potato slices with a syrupy sauce made from apple juice and maple syrup, seasoned with cinnamon and nutmeg, and brightened with lemon zest and juice. The result is a dish that tastes indulgent without complicated ingredients or heavy preparation. It pairs wonderfully with roasted chicken, grilled fish, pork, or as part of a vegetarian meal.
These sweet potatoes are great for anyone looking to add simple, clean flavors to their meals. The glaze clings to each slice so every bite is balanced with sweetness, spice, and a hint of citrus. Below you’ll find the ingredient list, step-by-step instructions, and helpful serving and storage tips so you can make this reliably delicious recipe at home.
Ingredients
- 3 sweet potatoes
- 1 1/2 cups apple juice
- 1/3 cup maple syrup
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. grated lemon zest
- 1/2 tsp. sea salt
- 3 Tbsp extra virgin olive oil
- Juice of one half lemon
Instructions
- Preheat the oven to 375°F (190°C).
- Place the whole sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 8–10 minutes. You want them slightly undercooked so they hold their shape when sliced.
- Drain the potatoes and allow them to cool until you can handle them. Slice into 1/4-inch (6 mm) rounds and arrange the slices in a single layer in a baking dish or in several smaller dishes. Avoid overlapping the slices so they bake evenly.
- While the potatoes cool, combine the apple juice, maple syrup, nutmeg, cinnamon, lemon zest, and salt in a medium saucepan. Bring the mixture to a boil, then reduce the heat and simmer gently for about 8 minutes, whisking occasionally, until it thickens slightly.
- Stir in the olive oil and the juice of half a lemon. Continue cooking briefly until the sauce becomes syrupy. Pour the warm glaze evenly over the arranged sweet potatoes.
- Bake in the preheated oven for 20–25 minutes, until the glaze is bubbly and the potato edges begin to caramelize. Serve immediately for the best texture and flavor.
Notes
Serving Size: 5 slices • Calories: 148 • Fat: 7 g • Carbs: 33 g • Fiber: 2 g • Protein: 1 g • WW Points+: 5 pts
Tip: For extra texture, you can finish the dish under the broiler for 1–2 minutes to caramelize the top, watching carefully so it doesn’t burn.
Nutrition
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Calories: 148kcal
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Carbohydrates: 33g
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Protein: 1g
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Fat: 7g
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Fiber: 2g
Nutrition information is automatically calculated and should be used as an approximation.
Serving Suggestions & Variations
These sweet potatoes are versatile. Serve them alongside a roast or add them to a warm grain bowl with leafy greens and toasted nuts. For a nuttier finish, sprinkle chopped pecans or walnuts over the glazed potatoes before serving. If you prefer less sweetness, reduce the maple syrup to 2 tablespoons and increase the apple juice by the same amount.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 300°F (150°C) until warmed through to preserve texture and recoat with any remaining glaze if needed. These also freeze well: flash-freeze slices on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
Tips
- Choose sweet potatoes of similar size so they cook evenly when simmered and sliced.
- Simmer just until barely tender — overcooking makes slices fall apart when handling.
- Whisk the glaze frequently while it simmers so it reduces evenly and becomes slightly thick.