Yams with Spiced Sorghum Butter

Name: Yams with Spiced Sorghum Butter
Yield: Makes 8 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 9 tablespoonssorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; Large pinch of cayenne pepper; 8 10- to 11-ounce yams (red-skinned sweet potatoes)

August 20, 2004

If you can't find sorghum syrup, a combination of honey and molasses works nicely.

Recipe information

Yield
Makes 8 servings

Ingredients

cup (2 sticks) unsalted butter, room temperature

tablespoonssorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses

teaspoon ground cinnamon

/2 teaspoon ground cloves

Large pinch of cayenne pepper

10- to 11-ounce yams (red-skinned sweet potatoes)

Need to make a substitution?

Preparation

Step 1
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.)
Step 2
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.
Step 3
Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
Step 4
*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

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Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 4

Recipe notes