Yams with Spiced Sorghum Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
If you can't find sorghum syrup, a combination of honey and molasses works nicely. Ingredients:
1 cup (2 sticks) unsalted butter, room temperature |
9 tablespoonssorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
large pinch of cayenne pepper |
8 10- to 11-ounce yams (red-skinned sweet potatoes) |
Directions:
1. Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
2. Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
3. Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
4. *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990
|
|