Ingredients
1
cup (2 sticks) butter, room temperature
1/2
tsp ground black pepper
8
small yams (red-skinned sweet potatoes)
Directions
1.
Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
2.
Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.
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