4-6 plump yams
4 tbsp. butter
2-3 tbsp. minced fresh ginger root
3 tbsp. brown sugar
2-3 tbsp. minced fresh parsley

Bake the yams at 375 degrees for about 50 minutes or until fork tender. Make a slit in each potato the length of the potato and gently squeeze open making yams as flat and open as you can. Fill each with butter, brown sugar, ginger and parsley in that order. Place in oven-proof dish and return to 375 degrees oven for 10 more minutes or until brown sugar is melted and yams are hot. Serves 4-6.