Simmered Sweet Potatoes with Lemon is a classic way to enjoy the seasonal harvest. It makes a delightful side dish and a healthy snack during this time of the year. Enjoy warm, room temperature or chilled!

Simmered Sweet Potatoes with Lemon

INGREDIENTS

• 1 Japanese sweet potato (Satsumaimo) (250 g)
• 1 cup water (250 ml)
• ½ lemon
• 2 Tbsp sugar (30 g)

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Peel the sweet potato’s skin alternately to create stripes. Then cut and discard both ends.
3. Cut the sweet potato into ½-inch thick rounds. Soak them in water to remove starch for 5 minutes and then drain.
4. In a medium saucepan, add 1 cup water, 2 Tbsp sugar, and juice from ½ lemon.
5. Add the sweet potato rounds (ideally in a single layer) in the saucepan and place the Otoshibuta (drop lid) on top instead of the regular lid. Bring it to boil over medium heat. Learn about the Otoshibuta: why we use it and how to make it with aluminum foil.
6. Once boiling, skim off the scums and foams with a fine mesh skimmer. Turn down the heat to simmer/low heat. Cook for 15-20 minutes.
7. When it’s almost done, open the Otoshibuta and insert a bamboo skewer in the center of the thick sweet potato and see if it goes through.
8. Turn off the heat when it’s done cooking, and serve. Ideally, set aside and let cool for 2 hours so sweet potatoes can absorb more flavors. You can chill the sweet potatoes in the refrigerator before serving, or serve at room temperature.

To Store

1. You can keep the simmered sweet potatoes in the refrigerator for up to 5 days. You can freeze them but the texture of the sweet potatoes will be changed slightly.

https://www.justonecookbook.com/simmered-sweet-potatoes-with-lemon/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%90%9FMiso+Hamachi+Bowl+%2B+%F0%9F%8D%86Mapo+Eggplant+%28Mabo+Nasu%29+%2B+%F0%9F%8D%84Matsutake+%26+Sweet+Potato+Recipes+%2B+%F0%9F%A5%98Appetizers+for+Movie+Nights%20-%204658839