Whole Baked Yams With Spicy Molasses Butter Recipes

YAMS WITH SPICED SORGHUM BUTTER

Steps:

• 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

MOLASSES BUTTER FOR BAKED WHOLE SWEET POTATOES

Steps:

• Mix the first 6 ingredients in a bowl using an electric mixer until fluffy; cover and chill (soften slightly before using if desired).
• After the yams are baked cut slits across center of each yam.
• Press ends together toward the center to expose the flesh.
• Spoon 2-3 tablespoons of spiced butter into each.
• Pass the spiced butter around at the table.

BAKED YAMS WITH SPICY MOLASSES BUTTER

Steps:

• 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.