BAKED YAMS WITH CINNAMON-CHILI BUTTER

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Baked Yams with Cinnamon-Chili Butter image

Provided by Jayne Cohen

Categories     Mixer     Potato     Side     Bake     Vegetarian     Spice     Winter     Cinnamon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon plus 2 teaspoons New Mexico chili powder*
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
6 yams (red-skinned sweet potatoes)

Steps:

  • Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 400°F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately.
  • A pure chili powder, sold in the spice section of some supermarkets. If unavailable, substitute an equal quantity of regular mild chili powder.

*** Explore more Baked Yams With Cinnamon-Chili Butter Recipes »

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