The evolution of white yam sweet and sour noodles took longer than I had planned to revert back to the original concept of sweet and sour potato noodles. Procrastination and an ever churning and changing mind led me astray. Over the past few days we have been able to tie down the noodle preparation as well as complete the dish they belong to. The noodles are made using a sweet potato and a vegetable sheeter. We marinate the sheets in a mixture of Dr. Pepper, lime juice and salt. The sheets are cooked in this marinade for thirty minutes at 83 degrees Celsius. Once the sheets are cooked, we cool them down, pat them dry, and then cut them into tagliatelle shaped noodles. For the dish we warm them in a steamer which allows the noodles to heat up in a gentle environment which does not dilute their flavor. The result is a supple, tasty noodle filled with sweet potato flavor and balanced by a hint of tang and complexity.