sweet potato rounds
from lanette price
We served these this year (2001) at our vegetarian Christmas dinner, along with a wonderful marinated tofu, mom's portobello mushrooms, and mashed potatoes. We called the vegetable the cranberry sauce, had a mushroom gravy with everything, and got our carbs for the day.
Rub whole yams with vegetable oil. Wrap them in tinfoil, and stick them in the barbecue for an hour or so (if you're barbecuing -- if not, an oven will do), or until soft -- poke them to see.
Remove from the oven, unwrap, and cut into rounds. Place rounds on a baking sheet. Mix melted butter and brown sugar -- not too liquid -- and drizzle the mixture on top of the rounds.
Stick them in the oven again until they're warm and the butter-sugar mixture has melted.