1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon plus 2 teaspoons New Mexico chili powder*
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
6 yams (red-skinned sweet potatoes)
Directions
Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 400°F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately.
A pure chili powder, sold in the spice section of some supermarkets. If unavailable, substitute an equal quantity of regular mild chili powder.
