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Baked Yams with Nutmeg Butter
The nutmeg butter brings on a new twist to the traditional yam/marshmallow side dish. The aromas and flavors are 100% Fall. Absolutely delicious.
unsalted butter, at room temperature
packed brown sugar
medium sized red-skinned yams
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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.
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.
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