Baked Yams with Ginger-Molasses Butter

By nancytripp

Recipes & Menus / Recipes

Baked Yams with Ginger-Molasses Butter

6 servings

Recipe by Kristine Kidd

Photograph by Lisa Hubbard

October 2004

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

Preparation

Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. DO AHEAD Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.

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.

Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Thanksgiving Potatoes Slideshow.