Baked Yams with Ginger-Molasses ButterLisa Hubbard
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3 tablespoons (packed) golden brown sugar
1 tablespoon mild-flavored (light) molasses
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
3 tablespoons minced crystallized ginger
6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry
Preparation
Step 1
Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
Step 2
Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
Step 3
Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.
