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 fresh out of the oven go perfectly with sweet and spicy maple-chipotle compound butter. This holiday side will compliment any main dish, from cauliflower steaks to the traditional roasted turkey, rich with sage and black pepper!
Baby Yams with Maple-Chipotle Compound Butter Recipe
INGREDIENTS
1/2 cup butter, melted
2 tbsp maple syrup
1 tbsp smoked paprika
1/2 tsp ground chipotle
1/2 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 on 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, cut it 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
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