We tried a self-thought up recipe last night: Taking boiled sweet potatoes, mashing them flat, then as they are grilled on the barbecue grill, basting them with with pure maple syrup, then serving with a sprinkling of brown sugar. Grilled brown sugar glazed tarragon lamb brought up the meat portion. For veggies we had roasted split Brussels Sprouts. Pan fried sour dour bread was the final course! YUM!
