Categories: Vegetables- Potatoes

Ingredients

• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. ground red pepper (cayenne)
• Kosher salt
• 1 1/2 lbs. sweet potatoes, peeled, halved or quartered lengthwise, sliced 1/3 inch thick
• 2 Tbsp. butter, cut into pieces
• 1 Tbsp. brown sugar
• 2 tsp. lemon juice

Directions

1. In a 12-inch skillet over medium-high whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 tsp. of salt. Add the potatoes, then cover the skillet and bring the liquid to a boil. When it boils, reduce heat to a simmer and cook the potatoes, covered, 3 to 5 minutes. Remove the lid and pierce the potatoes with a paring knife, if they are almost tender, remove the lid and increase the temperature so the liquid boils. If they are not almost tender, cover the potatoes and cook, covered, for another minute or so, then remove the lid.

2. Boil the liquid until it only comes up the side and the skillet about 1/4 inch. Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze. Season with salt and serve immediately.

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