Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 tablespoons (packed) golden brown sugar
• 1 tablespoon mild-flavored (light) molasses
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• 3 tablespoons minced crystallized ginger
• 6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry

Instructions

1. Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
2. Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
3. Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.