Friday, January 12, 2007

Lone Star Steakhouse Baked Sweet Potato

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims
to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender
red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just
get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a
couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn
from red to greyish-brown, and inside it will be a hearty shade of black.

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter

Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will be
very soft in the center, and you will see liquid from the potato oozing out and charring. When the
potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in
the potato. This is a perfectly cooked potato.

As potatoes bake, combine sugar and cinnamon in a small bowl.

To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle
some cinnamon/sugar over the top.

Makes 4 servings.