Beef Yam Kabobs
|Yams/Sweet potatoes / 8 ounce can syrup-packed sweet potatoes||4 Medium|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Beef sirloin steak||1 Pound, cut 1/2 inch thick|
Cut off woody portion of fresh yams or sweet potatoes.
In saucepan cook fresh yams or sweet potatoes, covered, in enough boiling salted water to cover till potatoes are tender, 25 to 30 minutes.
Drain; cool potatoes.
Peel and cut into 1-inch pieces.
Meanwhile, prepare sauce.
In small saucepan stir together brown sugar and cornstarch; stir in orange juice, chili sauce, and mustard.
Cook, stirring constantly, till thickened and bubbly.
Simmer, uncovered, 5 minutes; stirring once or twice.
Sprinkle steak with salt and pepper; cut steak into 1-inch pieces.
On four skewers alternately thread steak pieces, yam or sweet potato pieces, and orange wedges.
Grill over medium coals till meat is desired doneness, allow 12 to 14 minutes for medium-rare.
Turn kabobs occasionally and brush frequently with some of the sauce; pass remaining sauce.