Baked Yams with Cinnamon-Chili Butter |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 ingredinets in medium bowl until fluffy. |
| 2 | Preheat oven to 400 F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately. |