6 8-ounce yams (red-skinned sweet potatoes), rinsed, patted dry
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.)
Preheat oven to 350F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes. (You can also microwave yams about 5-10 minutes then turn over and microwave another 5-10 minutes ... time depends on how big the yams are and how many you are cooking. Keep an eye on 'em and don't overcook as you don't want dried out yams!)
Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.
Makes 6 servings.
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