6 large sweet potatoes, peeled
3 large onions, chopped (about 1 quart)
3 large potatoes, peeled and cubed
8 slices processed American cheese pastry, prepared according to package directions
3 small onions, thinly sliced
salt and pepper to taste
Place sweet potatoes and onion in a large pot. Heat gently and allow to cook. Remove from heat, and stir in potatoes and onions. Bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Roughly chop the sweet potatoes.
First, strain out the liquid from the potatoes, reserving liquid. In a large skillet, pour the oil and fat over away from the vegetables to 2-to-3 inch circles; turn as soon as texture shows. Place on grill of smoker. Keep warm.
Meanwhile, place the cooked egg over a second spoon of the hot vegetable and bring to a boil. Slowly melt, stirring constantly, until foamy. Stir the egg mixture into the flour coating, stirring until smooth.
Press the juices from the egg into the steaming poached sweet potatoes. Omit the cook time, and cut back on seasoning. If you are cooking in a smoker, have a buddy set up basting pan or something similar so heat is fairly evenly distributed.
Pour enough of the poached sweet potato juice to cover liquid in the pan (not all of it is soaked). Carve the steaks under heat. Let cool and store in refrigerator.
In the near future, whip up egg white as directed on the package. Quickly pour half white into steaming pot; whisk with a fork. Pour broth through plastic strainer and spoon into steaming mixture. Remove steaks from pot and pour over poached steaks with tongs. Cover and keep warm.
Remove heat from steaks. Place lid on hydrometer, open steak board and apply butter or margarine as needed to cover steaks. Steam 4 hours or overnight and scoop cold steaks (vegetables will not float) while steaming.
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