The nutmeg butter brings on a new twist to the traditional yam/marshmallow side dish. The aromas and flavors are 100% Fall. Absolutely delicious.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 3yams
Author: Debbie
Ingredients
¼cupunsalted butter, at room temperature, ½ stick
¼cuppacked brown sugar
¾teaspoonsground nutmeg
3medium sized red-skinned yams
Prevent your screen from going dark
Instructions
Preheat oven to 375ºF.
In a small bowl, combine the butter, brown sugar and nutmeg. Whisk (or beat) until light and fluffy. (The butter can be made 3 days prior)
Line a small baking dish with foil and lightly grease.
Cut a slit, 1" deep down the length of each yam. Do not cut all the way through the ends, leave about 1" to 1 ½".
Bake for 45 minutes to 1 hour, until yams "give" when lightly squeezed.
When cool enough touch, make 2 cuts crosswise in each yam.
From each end, squeeze to expose the goodness inside.
Spread the butter mixture over each yam.
Return the yams to the oven for about 5 minutes or until heated through and the nutmeg butter is melted.
Notes
Gr8 Tips:
If making the dish the night before, prepare through Step 6. Cover the dish in foil and refrigerate. The next day, bring dish to room temperature, and continue with Step 7.