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