How to make it

  • Mix mayo and BBQ sauce together in a small bowl, add tiny bit of lime juice until it's the consistency you prefer. Refrigerate while making the Yam Browns.
  • Melt butter and place shredded sweet potatoes and onion in the pan; cover and cook until sweet potatoes are tender and onion is translucent, about 10 minutes. Stir frequently to avoid burning! (You may want to add a little water to the skillet to hurry this part of the cooking process along a bit.)
  • Stir in the mesquite and garlic powders, and brown sugar. Season with salt & pepper. Cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip and brown the Yam Browns on the other side. Sprinkle with cheese - cover - and allow to melt before serving.
  • Serve with mayo bbq sauce.

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