Yams with Spiced Sorghum Butter

• 1 cup (2 sticks) unsalted butter, room temperaturebutter
• 9 tablespoonssorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses
• 1 teaspoon ground cinnamoncinnamon
• 1/2 teaspoon ground clovesclove
• Large pinch of cayenne pepperpepper
• 8 10- to 11-ounce yams (red-skinned sweet potatoes)

1. 01Beat 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. 02Preheat 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. 03Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
4. 04*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

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