Here’s a clone for a new menu item at Tony Roma’s that’s served alongside the Carolina Honeys BBQ Salmon. With maple syrup, cinnamon and pecans in there, this is a great new way for you to easily prepare sweet potatoes that everyone at the table will surely scarf down with unbridled glee.
SERVES: 2 TO 4
INGREDIENTS:
- 1 large sweet potato
- 1 tablespoon butter
- ¼ of a white onion, chopped (about ½ cup)
- 3 tablespoons finely chopped pecans
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
INSTRUCTIONS:
- Bake sweet potato for 40 to 45 minutes at 400 degrees.This will bake the potato nearly all the way through, while still leaving it firm enough to slice when cool.Remove the sweet potato from the oven and let it cool so that you can handle it.When the sweet potato has cooled,remove the skin and slice it into 1-inch bite-size cubes.
- Melt 1 tablespoon of butter in a large skillet. Add onion and pecans and sauté for a couple of minutes or until the onion begins to brown.
- Add cubed sweet potato, maple syrup, and cinnamon, and sauté for 3 to 5 minutes, stirring often, or until the sweet potato pieces are hot and tender.
