| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | sm | Sweet potatoes |
| Oil; prefere canola or corn | ||
| 4 | tb | Butter (to 6 tb) |
| 1 | ts | Honey |
| 1 | Orange; juice & zest | |
| 2 | tb | Pecans; chopped |
| 1/4 | ts | Dry mustard |
| Salt & Pepper to taste |
INSTRUCTIONS
ORANGE-PECAN BUTTER Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees F. Scrub the potatoes well, prick them in several spots, and rub a light film of oil over them. Transfer the potatoes to the smoker and cook them until they are soft, about 2 hours. The potatoes can sit for 15 minutes before serving, or you can wrap them in foil to keep warm for up to an hour. While the potatoes cook, prepare the orange-pecan butter. Melt the butter and honey together in a small saucepan over low heat. Add the remaining ingredients and stir together. Reheat the butter, if necessary, just before serving. To serve, slit open the top of each of the sweet potatoes and drizzle with the orange-pecan butter. Serve hot. BBQ tips: Try candied sweet potatoes or any favorite sweet potato recipe using smoked spuds. They add a delicious depth to the flavor of most dishes. 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>
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