Baked Yams with Cinnamon-Chili Butter

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon plus 2 teaspoons New Mexico chili powder*
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 yams (red-skinned sweet potatoes)

1. Using electric mixer, beat first 5 ingredients in medium bowl until fluffy.
2. (Can be made 3 days ahead.
3. Cover and refrigerate.
4. Bring to room temperature before using.)
5. Preheat oven to 400F.
6. Line large baking sheet with foil.
7. Place yams on sheet; bake until tender, about 1 hour 10 minutes.
8. Slit each yam lengthwise.
9. Spoon 1 tablespoon butter into each.
10. Serve, passing remaining butter separately.
11. A pure chili powder, sold in the spice section of some supermarkets.
12. If unavailable, substitute an equal quantity of regular mild chili powder.

unsalted butter, new mexico, ground cinnamon, salt, cayenne pepper, yams

Taken from www.epicurious.com/recipes/food/views/baked-yams-with-cinnamon-chili-butter-107498 (may not work)