Ginger honey sweet potatoes

This is a simple but delicious variation on the holiday yams or sweet potatoes. I wanted to use maple syrup but didn't have any, so I used honey instead and they turned out amazingly well. The honey and ginger worked together beautifully; brown sugar would not have been as good; maple syrup might have been this good, but it is not clear.

As usual, feel free to alter the proportions and the technique since I just made this up along the way. I used the very common garnet yams with the bright orange flesh.

The basic idea: partially cook the yams. Deskin. Add some ginger, either finely minced or juiced, honey and optionally some butter. Bake.

Ginger Honey Yams

6 yams
1 moderate knob of ginger, peeled and chopped (see below)
3-6 Tbs of honey
2 oz of butter (optional)

Partially cook yams until soft. (I cut them in half and microwaved them for roughly 10-12 minutes in 3 minute batches.) Remove the skin and put in a baking dish. Either mince the ginger very finely or put it through a garlic press (which is what I did) and add to the yams. Add honey and butter to taste to the yams. Mix.

Bake at 300 or 350 until the top starts to turn brown and get crunchy, around 30-60 minutes.