Glazed Sweet Potatoes with Walnuts

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 sweet potatoes, boiled or baked
  • cups dark brown sugar
  • 3 tablespoons water
  • 3 tablespoons butter
  • 1 teaspoon grated lemon rind
  • ½ cup walnut halves or chopped walnuts


    1. Preheat oven to moderate (350°F.).

    2. Peel the potatoes, halve them, and place in a baking dish.

    3. Combine the sugar, water, butter and lemon rind in a saucepan. Bring the mixture to a boil and pour it over the sweet potatoes.

    4. Bake for ten to fifteen minutes, basting several times during cooking. Remove from the oven and sprinkle with the nuts.