Whole Baked Yams with Spicy Molasses Butter
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon grated orange peel
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 73 g(24%)
- Cholesterol 41 mg(14%)
- Fat 16 g(24%)
- Fiber 10 g(40%)
- Protein 4 g(8%)
- Saturated Fat 10 g(49%)
- Sodium 136 mg(6%)
- Calories 441
Preparation 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.) 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. 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.
Preparation 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.) 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. 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.
