From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Baked sweet potatoes with a Sardinian honey & pollen reduction
4 pounds sweet potatoes, peeled and cut into 1-inch slices
5 tablespoons butter
½ cup plus 1 tablespoon abbamele
1 teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
½ teaspoon salt
2 cups marshmallows (optional)
½ cup pecans (optional)
Preheat oven to 375°.
Arrange sweet potatoes in a baking dish large enough to accommodate all of the sweet potatoes. Combine butter, abbamele, cinnamon, nutmeg and salt in a small saucepan over medium heat, stirring until all ingredients are combined. Pour butter and abbamele mixture over sweet potatoes and cover with aluminum foil.
Bake 45 minutes in preheated oven. Uncover and continue baking for an additional 20 minutes, basting occasionally. Raise oven temperature to broil. Top sweet potatoes with marshmallows and pecans and broil until marshmallows begin to melt and pecans begin to brown.
Drizzle with remaining abbamele and serve.
Sweet Myrtle & Bitter Honey
The Mediterranean Flavors of Sardinia
By Efisio Farris with Jim Eber
Published by Rizzoli International Publications (October 2007)
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston ~ www.arcodoro.com