Surprisingly delicious, this sauce makes steamed sweet potatoes into something really special. It is now one of my favorite ways to eat them, a close second to plopping slices on the top of a tagine. But this recipe is easier than the tagine and makes a great quick dinner with brown rice and sautéed greens. I added sautéed boneless chicken thighs to my kids' plates.
The recipe is on p. 388 of Deborah Madison's Vegetable Literacy. Try it out and tell me how it works for you, in the comment section below.