Baked Sweet Potato with Molasses-Clove Butter
If candied sweet potatoes are a little too, uh … candied for you, try this beautifully simple alternative. Nothing could be easier than baking a Garnet-variety sweet potato in its skin in a medium-hot oven, then splitting it open and adding a lump of wonderfully aromatic, moderately sweet Molasses-Clove Compound Butter. This is a Thanksgiving side for purists who still appreciate seasonal flavors, or a simple lunch when you’re working at home and can’t spare the time to fuss in the kitchen.
Shopping note: Garnets (also known as Sweet Garnets or Red Yams) have bright, orangey-red flesh, a moist texture, and moderate sweetness.
This was featured in our Recipes for Fall Ingredients photo gallery, and our Sweet Potato Recipes gallery.
- 1 medium Garnet sweet potato
- 1 to 1 1/2 tablespoons Molasses-Clove Compound Butter, at room temperature (recipe link in intro)
1Heat the oven to 375°F and arrange a rack in the middle. With a sharp paring knife, slice an “X” into the top of the sweet potato and place it directly on the rack with a piece of foil on the rack below. Bake until the potato is easily pierced with a knife, 60 to 70 minutes.
2Split the skin by carefully squeezing the ends of the sweet potato, top with Molasses-Clove Compound Butter, and serve.
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