Baked Yams With Cinnamon Chili Butter Recipe

• 1/2 c. unsalted butter - (1 stick) room temperature
• 1 Tbsp. New Mexico chili pwdr plus
• 2 tsp New Mexico chili pwdr see * Note
• 1 Tbsp. grnd cinnamon
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 6 x yams (red-skinned sweet potatoes)

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

butter, new mexico, mexico chili pwdr, cinnamon, salt, cayenne pepper, yams

Taken from cookeatshare.com/recipes/baked-yams-with-cinnamon-chili-butter-76053 (may not work)