- 2 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces (about 7 cups)
- 6 tablespoons (3/4 stick) butter
- 1 teaspoon fresh lemon juice
Preheat oven to 350°F. Arrange sweet potatoes in 13x9x2-inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.