I’m grateful for the simple things that make every day serene and sublime. I’m thankful for my beautiful and brilliant wife, I’ve never known anyone as amazing as her. I’m thankful for The Bean for filling up all the little spaces in my heart with imaginary animal rescues, giggles and kisses, stickers and secrets, tutus and princess dresses. I’m thankful for the quiet peace of my home, I’m thankful for music and art, and I’m thankful for Autumn in the Northwest. —Gavin Wisser
Baked Yams with Ginger Molasses Butter
- 1/2 cup (1 stick) unsalted butter, room temp.
- 3 Tbsp. (packed) golden brown sugar
- 1 Tbsp. mild-flavored, light molasses
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- pinch of ground cloves
- 3 Tbsp. minced crystallized ginger
- salt and pepper to taste
- 6-8 oz. yams, rinsed, patted dry
- Mix the first six ingredients in a small bowl to blend.
- Stir in crystallized ginger.
- Season with salt and a generous amount of pepper. This can be made up to 3 days ahead, if so, cover and chill.
- Bring to room temperature before using.
- Preheat oven to 350 degrees.
- Pierce yams in several places with a fork, bake on rimmed baking sheet until tender, about 50 minutes.
- Cut a lengthwise slit in each yam and press the ends to push open the slit.
- Spoon 2 Tbsp. of the ginger molasses butter into each yam and serve