From the October 2004 issue of Bon Appetit, this is quite the Thanksgiving pleaser!

Baked Yams with Ginger-Molasses Butter Recipe

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Preparation: 15 mins
Cooking: 50 mins
Total: 1 hr5 mins
Serves: 6 people


  • 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.
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