Whole Baked Yams with Spicy Molasses Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The butter for the yams gets a lift from the peel of oranges, plus chili powder and cayenne pepper. Making the topping ahead saves time on the big day. Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature |
3 tablespoons mild-flavored (light) molasses |
1 teaspoon ground cinnamon |
1 teaspoon grated orange peel |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
6 9- to 10-ounce yams (red-skinned sweet potatoes) |
Directions:
1. Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)
2. Preheat oven to 350°F. Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.
3. Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon spiced butter into each. Pass remaining spiced butter separately.
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