Whole Roasted Yams With Maple Allspice Butter Food

WHOLE ROASTED YAMS W/ MAPLE-ALLSPICE BUTTER

Whole roasted Yams w/ Maple-allspice butter image

This is super easy and it is wonderful! I have made the yams whole, and sometimes I cut them into either halves or chunks. I have also made these "twice baked" By baking the yams,cutting them in half, taking out the filling, blending the filling with the seasoned butter,stuffing it back into the shell and heat them up again....

Provided by Deb Crane

Categories Spreads

Number Of Ingredients 6

Ingredients

1 c room temperature butter
1/4 c maple syrup
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
small yams (or sweet potatoes)

Steps:

1. Mix all the ingredients except for the whole yams (or sweet potatoes) Butter can be prepared ahead of time and refrigerated. Bring to room temp before serving.
2. Pre-heat oven to 375 degrees. Pierce yams (sweet potatoes) with a fork all over.Wrap them in aluminum foil. Set them on a rack in oven. Make one yam per guest if they are smaller in size, or cut in half after baking. Bake until tender, about an hour.
3. Cut a cross shape on top of yams. Using an oven mitt, squeeze yam gently in from sides, forcing to open. Spoon 1 Tablespoon of prepared butter into each yam. Serve and pass remaining butter.

WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER

Whole Roasted Yams with Maple-Allspice Butter image

Categories Side Bake Thanksgiving Sweet Potato/Yam Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) butter, room temperature
1/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
8 small yams (red-skinned sweet potatoes)

Steps:

Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.

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