2 lbs. sweet potatoes
1/4 c. brown sugar
1 lemon
1/4 lb. butter

SUGAR AND SPICES:

2 1/2 c. sugar
2 tsp. cinnamon
2 tsp. nutmeg

Cook sweet potatoes in boiling water until peels can be easily removed, approximately 10 percent done (about 10 minutes). Peel potatoes while hot, and cut into diamond shape no more than 2 inches in diameter. Place into a 2-quart baking dish.

Divide butter into 10 pieces and place on top of potatoes. Cut lemon into 4 wedges, squeeze juice over potatoes and place wedges in with potatoes. Combine sugar and spices and add 3/4 cup evenly over potatoes. Remainder can be stored in a closed container and used as needed.

Bake in 450 degree oven for approximately 45 minutes or until candied, basting frequently.