| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 1/4 |
lb |
Grated sweet potato |
| 2 1/2 |
tb |
Brown sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Tequila |
| 2 |
|
Limes; juice |
INSTRUCTIONS
Prepare the smoker for barbecuing, bring the temperature to 200-220 F.
In a cast-iron skillet or smokeproof baking dish, melt the butter. Stir in
the sweet potatoes and then pat the potatoes down into a thick, even layer.
Sprinkle the brown sugar and the salt over the potatoes.
Transfer the potatoes to the smoker and cook for 1 hour. Stir in 3
tablespoons of the tequila and half of the lime jice, pat the potatoes back
down again, and continue cooking the potatoes another 50 to 60 minutes,
until they ar quite tender but crisped a bit around the edges. Remove the
potatoes from the smoker and stir in the remaining tequila and lime juice.
Serve warm.
Source: "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison.
Date: Wed, 26 Jun 1996 22:05:12 GMT
From: Linda Place <placel@worldnet.att.net>
MC-Recipe Digest V1 #130
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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