Maple Sweet Potatoes
Here's a clone for a new menu item at Tony Roma's that comes served alongside the
Carolina Honeys Salmon at the restaurant (last week's clone recipe). It's a great new
way for you to prepare sweet potatoes -- actually garnet yams -- that everyone at the
table will scarf down with unbridled glee. It's a side item that tastes like it should be
served for dessert.
1 large garnet yam
1 tablespoon butter
1/4 of a yellow onion, chopped (about 1/2
cup)
3 tablespoons finely chopped pecans
3 tablespoons maple syrup
1/4 teaspoon cinnamon
1. Bake yam for 40 to 45 minutes at 400 degrees. This will bake the yam nearly all the
way through, while still leaving it firm enough to slice when cool. Remove the yam from
the oven and let it cool so that you can handle it. When the yam has cooled, remove the
skin and slice it into 1-inch bite-size cubes.
2. Melt 1 tablespoon of butter in a large skillet. Add onion and pecans and sauté for a
couple minutes or until onion slices begin to brown.
3. Add sliced yams, maple syrup and cinnamon and sauté for 3 to 5 minutes, stirring
often, or until yam pieces are hot and tender. (http://www.topsecretrecipes.com)
Serves 2 to 4.
Recipe Courtesy of Tony Roma's
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