Again, from Sunset Mexican. These sweet potatoes actually call for tequila, but since I had none sitting around, I just left it out, added water, and bumped up the lime a little. I doubt that’s an adequate substitute for tequila, but it turned out great. The only drawback is the vast quantity of butter required, but it helped push the sweet potatoes from ordinary to out of this world.
1 pound sweet potato (or yam)
6 tablespoons butter or margarine
1 tablespoon sugar
1 tablespoon lime juice
½ tablespoon water
salt and pepper
Peel sweet potatoes; coarsely shred.
In a 12- to 14-inch frying pan, melt butter over medium heat. Add potatoes and sugar. Cook, turning occasionally, until potatoes begin to caramelize and looks slightly translucent (about 15 minutes). Stir in lime juice and water and continue to cook for 3 more minutes. Season to taste with salt and pepper. Makes about 3-4 servings.