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Baked Yams With Ginger-Molasses Butter


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  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 3 tablespoons golden brown sugar - (packed)
  • 1 tablespoon mild-flavored (light) molasses
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 Pinch ground cloves
  • 3 tablespoons minced crystallized ginger
  • 6 yams - (8 oz ea)) rinsed, patted dry (red-skinned sweet potatoes


Servings 6


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.)

Preheat oven to 350 degrees. 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.

This recipe yields 6 servings.

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