Baked Yams with Ginger-Molasses Butter


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

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  • 1/2 C. (1 stick) unsalted butter, room temperature
  • 3 Tbs. (packed) golden brown sugar
  • 1 Tbs. mild-flavored (light) molasses
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • pinch ground cloves
  • 3 Tbs. minced crystallized ginger
  • 6 8-oz. yams (red-skinned sweet potatoes), rinsed, patted dry

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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. 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 Tbs. ginger-molasses butter into each yam and serve.

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