Yams with Spiced Sorghum Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- large pinch of cayenne pepper
- Carbohydrate 93 g(31%)
- Cholesterol 61 mg(20%)
- Fat 23 g(36%)
- Fiber 11 g(43%)
- Protein 4 g(9%)
- Saturated Fat 15 g(73%)
- Sodium 28 mg(1%)
- Calories 587
Preparation Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.) Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour. Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve. *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990
Preparation Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.) Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour. Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve. *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990
