Talley Farms Fresh Harvest



1 cup (2 sticks) butter, room temperature
¼ cup pure maple syrup
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepper
8 small red sweet potatoes, oval-shaped


Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead.  Cover and chill.  Bring to room temperature before using.)
Preheat oven to 375 degrees.  Lightly pierce potatoes all over with fork.  Place yams on a cookie sheet.  Bake until tender when pierced with fork, about 1 hour.  Cut cross in top of each potato.  Using even 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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