10 med. sweet potatoes, about 5 1/2 lbs.
3 lemons
3 tbsp. butter

Peel and trim the potatoes. Cut crosswise into 1-inch slices. Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the potatoes and cook for 10-12 minutes, until you can just pierce them with a fork. (They should be slightly underdone.) Drain and let cool. Quarter the cooled slices.

Scrub the outsides of the lemons and rinse well, then cut into halves. Extract the juice from 3 of the halves and reserve. Place the remaining halves face down on a cutting board and slice each in half, thinly slicing each piece.

Lightly grease a large, flat baking pan (about 10 x 14 inches). Add the potatoes. Mix in the lemon pieces and sprinkle with the juice. Dot with the butter. Bake for about 30 minutes, stirring once or twice, until the potatoes are soft. Yield: 12 servings.