From the October 2004 issue of Bon Appetit, this is quite the Thanksgiving pleaser!
How To Make Baked Yams with Ginger-Molasses Butter
Red-skinned baked yams flavored with sweet and smokey molasses
Prep:
15 mins
Cook:
50 mins
Total:
1 hr 5 mins
Ingredients
- ½ cup unsalted butter, or 1 stick, room temperature
- 3 tbsp golden brown sugar, packed
- 1 tbsp light molasses, mild-flavored
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- pinch ground cloves
- 3 tbsp crystallized ginger, minced
- 6 yams, red-skinned sweet potatoes, 8-oz each, rinsed, patted dry
Instructions
- 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.)
-
Preheat oven to 350 degrees F.
- Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
- Cut lengthwise slit in each yam and press in ends to open top.
- Spoon 2 tbsp. ginger-molasses butter into each yam and serve.
Nutrition
- Sugar: 17g
- :
- Calcium: 89mg
- Calories: 692kcal
- Carbohydrates: 132g
- Cholesterol: 41mg
- Fat: 16g
- Fiber: 17g
- Iron: 3mg
- Potassium: 3473mg
- Protein: 7g
- Saturated Fat: 10g
- Sodium: 44mg
- Vitamin A: 1052IU
- Vitamin C: 72mg
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