GINNA PARSONS: Thanksgiving meal a family collaboration

I’ll have 10 at my table this Thanksgiving, but rest assured, I won’t be doing all the cooking.
My mother-in-law is bringing roasted Brussels sprouts and homemade cranberry sauce. My sister-in-law, Pat, is hauling down some chestnuts from Chicago to make homemade chestnut ice cream. My sister, Donna, said she’ll make peas, butterbeans and pumpkin pie.
That leaves Charlie and me to cook the turkey and the dressing, make a relish tray and furnish the rolls.
But what’s Thanksgiving without some kind of sweet potato dish? I know we’d have plenty of food without one, but I can’t help myself. And I have just the recipe I want to try.
A couple of weeks ago, I received a copy of “The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor,” and it had a recipe for Lemon-Glazed Sweet Potatoes in it.
Ironically, my mother-in-law sent me the same recipe a week or so ago, because she thought I might want to try the dish at Thanksgiving.
And so I shall.
By the way, if you want a copy of the cookbook, or want to meet Matt and Ted Lee, they’ll be at Reed’s Gum Tree Bookstore today from noon to 1:30 p.m. signing copies of their cookbook.

Lemon-Glazed Sweet Potatoes
2 pounds sweet potatoes (about 3 medium potatoes)
1 tablespoon unsalted butter
2 tablespoons dark brown sugar
12 cup fresh lemon juice (from about 3 lemons)
18 teaspoon ground cinnamon
18 teaspoon kosher salt
Preheat oven to 325 degrees. Peel the sweet potatoes and cut them into 1-inch-thick slices. Grease a 9×13-inch baking dish with the butter. Arrange the sweet potato disks in a single layer in the pan. Mix the brown sugar, lemon juice, cinnamon and salt in a small bowl, and pour the glaze mixture evenly over the potatoes.
Cover the baking dish with aluminum, foil and bake until potatoes are fork-tender, about 45 minutes. Remove the foil and cook for about 5 more minutes, until the glaze has thickened and becomes syrupy. Serve immediately. (The glazed sweet potatoes can be cooked in advance, stored in the refrigerator and reheated in a warm oven.)
Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal