Prep 15 mins
Cook 50 mins
From www.TopSecretRecipes.com At Tony Roma's Restaurant, this comes served alongside the Carolina Honeys Salmon. But, you could probably fix this and serve it alongside ham, turkey...
- 1 large garnet yam
- 1 tablespoon butter
- 1⁄4 yellow onion, chopped (about 1/2 cup)
- 3 tablespoons finely chopped pecans
- 3 tablespoons maple syrup
- 1⁄4 teaspoon cinnamon
- Bake yam for 40-45 minutes at 400.
- (This will leave the yam baked nearly all the way through, but firm enough to slice when cool).
- Remove yam from oven and allow to cool enough so that you can handle it.
- When cool, remove skin and slice into 1-inch bite-size pieces.
- Melt 1 TBSP of butter in large skillet.
- Add chopped onion and pecans.
- Saute for a couple of minutes until onions pieces begin to turn brown.
- Add yam slices, maple syrup, and cinnamon and saute for 3-5 minutes, stirring often, or until yam pieces are hot and tender.
This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 2" and www.topsecretrecipes.com
I loved this recipe! I'm one of those that didn't appreciate the flavor of sweet potatoes unless it tasted like pumpkin pie=) The ingredients made this recipe too good to pass up. I followed the directions, quadrupling the recipe to feed 4 adults and a 4 & 5 year old. None of us could get enough-even the kids! The flavor of the sweet potatoes blended amazingly with the onions and pecans, and the maple syrup was not overpowering at all. Thanks!
We enjoyed this dish very much. I have never had the original, so can't comment on how successful the recipe is as a copycat, but it is a very nice side dish. I found it easy to make; the directions were accurate, including the baking time for the yam. I did end up sprinkling one packet of Splenda over the potatoes near the end, as I didn't think they were quite sweet enough. I served this with some pork chops & asparagus.