Whole Roasted Yams With Maple Allspice Butter Recipes

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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

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.

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. Serve with additional seasoned butter. Yum! Did you know that Yams contain more natural sugar than sweet potatoes and have a higher moisture content? Sweet potatoes can also be used with success.

Provided by Deb Crane @songchef

Categories     Vegetables

Number Of Ingredients 6

1 cup(s) room temperature butter
1/4 cup(s) maple syrup
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) allspice
- small yams (or sweet potatoes)

Steps:

  • 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.
  • 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.
  • 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.

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  • Mix first 5 ingredients in medium bowl. DO AHEAD 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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