Creamy baked yams are mashed with butter, lime juice, and honey in this easy autumn dish developed by chef Mary Sue Milliken, which first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 3 large yams (about 4 lb.)
- 1⁄2 cup fresh lime juice
- 6 tbsp. honey
- 4 tbsp. unsalted butter, softened, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- Grated lime zest, for garnish
- crème fraîche, for serving (optional)