Baked Yams with Ginger-Molasses Butter

From the kitchen of Carly

Roasted yams split open and crowned with spiced butter that's studded with candied ginger. Molasses and warm spices melt into the flesh, creating a naturally sweet side that tastes like comfort. Simple enough for weeknight dinners, fancy enough for the table.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup (1 stick) unsalted butter, room temperature
  • 13 tablespoons (packed) golden brown sugar
  • 11 tablespoon mild-flavored (light) molasses
  • 11/2 teaspoon ground ginger
  • 11/4 teaspoon ground cinnamon
  • 1Pinch of ground cloves
  • 13 tablespoons minced crystallized ginger
  • 16 8-ounce yams (red-skinned sweet potatoes)
  • 1rinsed
  • 1patted dry

Instructions

  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.)

  2. 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.

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