Yams with Spiced Sorghum Butter

1. 1

   Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt.

2. 2

   (Can be prepared 5 days ahead.

3. 3

   Cover and refrigerate.

4. 4

   Bring mixture to room temperature before using.)

5. 5

   Preheat oven to 350F.

6. 6

   Rinse potatoes; pat dry.

7. 7

   Pierce each several times with fork; place on baking sheet.

8. 8

   Bake potatoes until tender, about 1 hour.

9. 9

   Cut top of each potato lengthwise; press in ends to open top.

10. 10

    Spoon some sorghum butter into opening of each potato and serve.

11. 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

* Per serving · 4 servings · Values may vary.

No additional tips available.