Baked Yams With Cinnamon-Chili Butter

Submitted by MarraMamba

"A terrific blend of spices, that is a nice change from candied yams."

 

• Ready In: 1hr 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 1⁄2 cup unsalted butter, room temperature
• 1 tablespoon mild chili powder, new mexico if possible, plus
• 2 teaspoons mild chili powder, new mexico if possible
• 1 tablespoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper, to taste
• 6 yams

directions

1. Preheat oven to 400.
2. Using electric mixer, beat first 5 ingredients in a medium bowl until fluffy. (can be done 3 days ahead, cover and refridgerate, bring to room temperature before using).
3. Line large baking sheet with foil. Place yams on sheet, bake until tender, 1 hour 10 minutes. Slit each lengthwise. Spoon 1 tbs of butter into each. Pass remaining butter separately.

Reviews

[Sydney Mike]

With just 2 of us, I cut the recipe in half & then reduced the amount of chili powder to 2 teaspoons, but otherwise followed the recipe, & the yams were absolutely delicious! This great new way to prepare yams is a definite keeper! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]

 

[breezermom]

I found real yams from Louisiana, and used them for this recipe. I enjoyed the chili-cinnamon butter, but I think I'd reduce the amount of the cinnamon and chili powder next time. Maybe my yam wasn't large enough, but the flavors overwhelmed the potato. I wanted a large amount of butter mix for my photo, but in retrospect, I should have reduced it. In the correct proportions, I think this would be delicious!!

 

[The Portugarians]

I made these for a Thanksgiving dinner with our neighbors. My husband and I really liked it a lot, although he said maybe a touch of brown sugar in the butter might make it even better. I think our neighbors preferred the candied yams that they made! I guess it's all a matter of taste, but I'll definitely be making these again. It's a fun way to spice up a yam!

 

[True Texas]

Wonderful, great new alternative to just making a baked sweet potato. I served with Recipe #162194 and it was great addition to the Mexican casserole. I love the flavor of the chili butter, but I opted to use just 1 T. chili powder and it was perfect.

 

[Maddison]

This was awesome at our thanksgiving table - and so easy to make. Actually, I had to bake them in the microwave because I didn't have room in the oven and was running out of time. They were fine - just fork pricked them like a regular potato and it turned out great. The butter was a wonderful addition and everyone loved it. I made mine on the milder side because we have some folks that are very sensitive to strong flavors. Thanks - this will be a standard for us when preparing yams. Thanks!