Yams with Spiced Sorghum Butter

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

1. Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt.
2. (Can be prepared 5 days ahead.
3. Cover and refrigerate.
4. Bring mixture to room temperature before using.)
5. Preheat oven to 350F.
6. Rinse potatoes; pat dry.
7. Pierce each several times with fork; place on baking sheet.
8. Bake potatoes until tender, about 1 hour.
9. Cut top of each potato lengthwise; press in ends to open top.
10. Spoon some sorghum butter into opening of each potato and serve.
11. *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

unsalted butter, tablespoonssorghum syrup, ground cinnamon, ground cloves, cayenne pepper, yams

Taken from www.epicurious.com/recipes/food/views/yams-with-spiced-sorghum-butter-104296 (may not work)