Recipe information
Yield
Makes 6 Servings
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
/2 teaspoon cayenne pepper
6
yams (red-skinned sweet potatoes)
Need to make a substitution?
Preparation
Step 1
Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
Step 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.