Whole Roasted Yams With Maple Butter

Side Dish

Recipe courtesy of Bon Appétit cookbook

Serves 8

  • 1/2 lb (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 smallish yans (red-skinned sweet potatoes)

Whole Roasted Yams With Maple Butter

 Whole Roasted Yams

Click image to enlarge


To make the allspiced butter; mix all the ingredients (except sweet potatoes, naturally) into medium bowl. Cover and refrigerate, bring to room temperature before using.
Can be made up to 3 days ahead.

Preheat oven to 375˚F.

Wash and scrub yams well, pierce all over with a fork to let steam escape.
Set yams directly on oven rack or cookie sheet covered with foil, bake until tender when pierced with fork, about 1 hour.

Using oven mits (they're hot) cut across the top of each yam squeezing them gently from the sides to expose flesh.
Spoon 1 tablespoon of the room temperature spice butter on top of each yam.

Serve, passing remaining butter.

Note: Try to pick nicely shaped, uniformly sized yams(red-skinned sweet potatoes) at your market since you will be serving them whole.

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