Serves: 6
Total Calories: 166
Wash the sweet potatoes or yams thoroughly and pat dry. Rub a small amount of salad oil on the skins to coat them. Place on a rack in a 12-inch Dutch oven and add liquid on the bottom for steaming. Cook with 8-10 briquets on the bottom and about 20 briquets on the lid. Bake for 45 minutes or until pierced easily with a fork.
Spiced with More Tall Tales - Vegetables and Salads
This Steamed Sweet Potatoes recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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