If you can’t find sorghum syrup, a combination of honey and molasses works nicely.
Makes 8 servings.
- 1cup (2 sticks) unsalted butter, room temperature
- 9tablespoons sorghum syrup*
or 1/2 cup clover honey plus
1 tablespoon robust-flavored (dark) molasses
- 1teaspoon ground cinnamon
- 1/2teaspoon ground cloves
- large pinch of cayenne pepper810- to 11-ounce yams(red-skinned sweet potatoes)
DIRECTIONS Beat 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.)
Preheat 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.
Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
*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.