Baked Yams with Ginger-Molasses Butter
['1/2 cup (1 stick) unsalted butter, room temperature', '3 tablespoons (packed) golden brown sugar', '1 tablespoon mild-flavored (light) molasses', '1/2 teaspoon ground ginger', '1/4 teaspoon ground cinnamon', 'Pinch of ground cloves', '3 tablespoons minced crystallized ginger', '6 8-ounce yams (red-skinned sweet potatoes)', 'rinsed', 'patted dry']
Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.
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