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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Grilled Sweet Potato Packets with Pecan Butter
Yield: Makes 4 servings
Ingredients:
4
sweet potatoes (about 8 ounces each), peeled and cut into 1/4-inch-thick slices
1
large sweet or Spanish onion, thinly sliced and separated into rings
3
tablespoons vegetable oil
1/3
cup butter or margarine, softened
2
tablespoons packed light brown sugar
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
cup chopped pecans, toasted
Preparation:
1.
Prepare barbecue grill for direct cooking.
2.
Alternately place potato slices and onion rings on four 14X12-inch sheets of heavy-duty foil. Brush tops and sides with oil to prevent drying.
3.
Double fold sides and ends of foil to seal packets. Place foil packets on grid. Grill packets, on covered grill, over medium coals 25 to 30 minutes or until potatoes are fork-tender.
4.
Meanwhile, to prepare Pecan Butter, combine butter, sugar, salt and cinnamon in small bowl; mix well. Stir in pecans. Carefully open packets; top each with dollop of Pecan Butter.
This recipe appears in:
Southern
