8 cups cubed, peeled sweet potato (about 3 pounds)
4 cups water
1/4 cup lemon sections (about 1 large lemon, I use a grapefruit spoon to section the fruit from the membrane)
1/4 cup dark brown sugar, packed
3 tablespoons maple syrup (use the real stuff, not the imitation stuff)
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Dash of salt
1.) Combine sweet potatoes, water and lemon sections in a large saucepan; bring to a boil. Cook for 20 minutes, or until tender, stirring occasionally. Remove sweet potatoes from pan, using a slotted spoon, reserving cooking liquid.
2.) Bring cooking liquid to a boil and cook until reduced to 1/3 cup, or about 15 minutes.
3.) Stir in brown sugar, maple syrup, butter, cinnamon, cayenne pepper and salt.
4.) Stir in sweet potatoes and cook until thoroughly heated.
(This can be prepared a day or two in advance and reheated in the oven or microwave right before serving.)