Happy Fall! Here is a Thanksgiving family favorite, Lemon-Ginger glazed Sweet Potatoes, (or yams, as many people call it, but more on that in a minute...**) that I have made some small tweaks to, in the last few years. The original recipe called for boiling the sweet potatoes first, then peeling them, and it used ground ginger powder, versus fresh ginger, and it also had much more brown sugar in it than mine. But I find my technique of peeling and roasting it in the oven is just as good (if not slightly better,) and the fresh ginger, and reduced sugar makes for a lighter, fresh-tasting and tangy version of the recipe. I don't even know where our mom found the original recipe, and all I had was her hand-written notes to go by. It became a yearly staple for our Thanksgiving table, and I frankly can't recall a time when we didn't eat it, so it has probably been in rotation for a good 25 or 30 years.
