Baked Yams with Ginger-Molasses Butter Recipe

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

  • 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)
  1. Mix first 6 ingredients in small bowl to blend.
  2. Stir in crystallized ginger.
  3. 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.)
  4. Preheat oven to 350 degrees F.

  5. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
  6. Cut lengthwise slit in each yam and press in ends to open top.
  7. Spoon 2 tbsp. ginger-molasses butter into each yam and serve.

How To Make Baked Yams with Ginger-Molasses Butter

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Red-skinned baked yams flavored with sweet and smokey molasses

Preparation: 15 mins
Cooking: 50 mins
Total: 1 hr 5 mins
Serves:

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

  1. Mix first 6 ingredients in small bowl to blend.
  2. Stir in crystallized ginger.
  3. 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.)
  4. Preheat oven to 350 degrees F.

  5. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
  6. Cut lengthwise slit in each yam and press in ends to open top.
  7. Spoon 2 tbsp. ginger-molasses butter into each yam and serve.

Nutrition

  • Calcium: 89mg
  • Calories: 692kcal
  • Carbohydrates: 132g
  • Cholesterol: 41mg
  • Fat: 16g
  • Fiber: 17g
  • Iron: 3mg
  • Potassium: 3473mg
  • Protein: 7g
  • Saturated Fat: 10g
  • Sodium: 44mg
  • Sugar: 17g
  • Vitamin A: 1052IU
  • Vitamin C: 72mg
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