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
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.
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
