No room in the oven for sweet potatoes? Take them topside

How they became confused with sweet potatoes is a long story, but suffice to say that if you're at the supermarket in search of a sweet potato that is indeed sweet, you'll probably be all right whether it's labeled sweet potato or yam.

The recipe's most time-consuming step is peeling and slicing the potatoes, though you certainly can do that ahead of time, then park them on the counter until you're 10 minutes from dinnertime.

All you have to do is boil down the cooking liquid and add some butter and brown sugar.

1 1/2 pounds sweet potatoes, peeled, halved or quartered lengthwise, and sliced crosswise 1/3 inch thick

In a 12-inch skillet over medium-high, whisk together 1 1/2 cups water, the cumin, paprika, cayenne and about 1 teaspoon of salt.

Add the butter, brown sugar and lemon juice, then simmer, stirring gently, until the liquid is reduced to a glaze.

Nutrition information per serving: 210 calories; 50 calories from fat (24 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 580 mg sodium; 38 g carbohydrate; 6 g fiber; 11 g sugar; 3 g protein.

Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows.