Baby Yams with Maple-Chipotle Compound Butter

Maple-chipotle butter stars these yams from Cory Hughes of Fig & Ash.

Cory Hughes of Fig & Ash shares his Thanksgiving recipes, based on the “warm, nourishing, stick-to-your-guts kind of food,” he keeps on his own holiday table.

Baby Yams with Maple-Chipotle Compound Butter

Ingredients

½ cup butter, melted

2 tbsp maple syrup

1 tbsp smoked paprika

½ tsp ground chipotle

½ tsp kosher salt

6 baby yams

Instructions

Mix the melted butter, maple, and spices together in a mixing bowl. Place in the fridge for 10 minutes until it starts to harden up. Make sure it's thoroughly mixed.

Take a piece of plastic wrap about 12-18 inches long and lay it on the counter. Spoon the semi-hardened butter along the center of the plastic wrap leaving about 2-3 inches of each side. Fold in the edges and roll the plastic wrap like a burrito, then place in the fridge for a couple of hours until fully hardened.

Bake the yams at 425 degrees for 30 minutes or until fork-tender.

Place the fork-tender baby yams on your favorite serving platter. Pull the compound butter out of the fridge and cut the butter into coins (about the thickness of a pencil) and place them over the yams before you present them to the Thanksgiving table.

RECIPE BY CORY HUGHES/PHOTOGRAPHY BY DAVE BRYCE/STYLING BY KEITH RECKER