Candied Yams Bourbon Brown Sugar

My aunt brought a casserole dish of candied yams to Thanksgiving one year, and I watched it disappear faster than the turkey. The kitchen smelled like cinnamon and caramel, with this boozy undertone that made everyone pause mid-conversation. I finally asked for her method, expecting something complicated, but it turned out to be gloriously simple—just yams, brown sugar, bourbon, and spices that transform into pure comfort. That dish taught me that the best holiday foods don't require fussy techniques, just honest ingredients and a hot oven.

Years later, I made this for a potluck with colleagues, and someone brought a bottle of dry Riesling. We paired a glass with a bite, and it clicked in a way I hadn't expected—the wine's acidity cut right through the richness, making each forkful feel elegant rather than heavy. That's when I realized this dish works equally well at a casual weeknight dinner or a formal gathering, which is rare and wonderful.

Ingredients

• Yams (4 large, about 2½ lbs): Choose firm ones without soft spots, and peel them just before cooking so they don't oxidize and turn dark—fresh peeled yams have a brighter color and better texture.
• Unsalted butter (½ cup): This creates the base for a silky glaze, and using unsalted lets you control the salt level.
• Light brown sugar, packed (¾ cup): Packing it ensures you get the full sweetness and moisture that dissolves into a glossy coating.
• Pure maple syrup (¼ cup): Real maple syrup adds complexity that regular pancake syrup can't match—it brings a subtle woodiness to the glaze.
• Bourbon (¼ cup): The heat of cooking burns off the harsh alcohol bite, leaving just the caramel and vanilla notes behind.
• Ground cinnamon (1 tsp): Measure carefully because cinnamon can overpower quickly; this amount gives warmth without drowning out other spices.
• Ground nutmeg (½ tsp): Nutmeg brings earthiness and keeps the dish from tasting one-dimensional.
• Ground ginger (¼ tsp): A small amount adds subtle spice and brightness that rounds out the sweetness.
• Salt (¼ tsp): Even in sweet dishes, salt amplifies flavor and prevents the glaze from tasting cloying.
• Pure vanilla extract (1 tsp): This pulls everything together with a smooth, subtle sweetness.
• Chopped pecans (¼ cup, optional): If you use them, toast them lightly first to wake up their flavor—they add texture and a nutty contrast to the soft yams.

Instructions

Prepare your space:

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish—even a quick swipe of butter keeps the edges from sticking. Arrange your peeled yam rounds in a single layer, slightly overlapping, which helps them cook evenly.

Build the glaze:

Melt the butter in a medium saucepan over medium heat, then add the brown sugar, maple syrup, bourbon, cinnamon, nutmeg, ginger, and salt. Stir constantly for about 3 minutes until the sugar completely dissolves and the mixture looks smooth and glossy, then remove from heat and stir in the vanilla—you should smell warm spices and caramel at this point.

Coat the yams:

Pour that gorgeous glaze evenly over the yams and toss them gently with a spatula to make sure each round gets coated. The glaze should pool slightly at the bottom of the dish, which is exactly what you want.

First bake (covered):

Cover the dish tightly with foil and bake for 25 minutes—the foil traps steam and helps the yams soften without drying out. You won't see much caramelization yet, and that's fine.

Final bake (uncovered):

Remove the foil, gently baste the yams with the glaze from the bottom of the dish, and bake uncovered for another 20 minutes until the yams are tender and the edges turn deep golden-brown. The caramelization happens during this final stretch, creating that signature richness.

Finish and serve:

If you're using pecans, sprinkle them over the top right before serving so they stay crunchy. Let it rest for a few minutes—the glaze will thicken slightly as it cools.

Save

I once brought this to a potluck where someone's kid asked if there was candy in the dish because it looked so shiny and golden. Watching that child's face when they took a bite—realizing it was actually good food and not just sugar—reminded me why I love cooking. It's about creating moments where people feel taken care of, even through something as simple as a baked yam.

Why This Tastes So Good

The magic here is layering flavors that shouldn't work together but absolutely do. Brown sugar and maple syrup give you depth, the bourbon adds smoke and subtle vanilla, and the cinnamon, nutmeg, and ginger create warmth without heat. Salt is the unsung hero that makes everything taste more like itself, and vanilla ties it all together into something that feels both comforting and slightly elegant. Most people think candied yams are just sweet, but this version proves that sweetness with complexity beats one-note sugary every time.

What to Serve This With

This dish plays beautifully with savory proteins, especially roasted turkey, ham, or even duck. If you're not doing a meat-heavy meal, it works as part of a vegetable spread with roasted Brussels sprouts and creamed corn. Pair it with a dry Riesling or a light pinot noir if you want wine—the acidity cuts through the richness in exactly the right way.

Make-Ahead and Storage Wisdom

You can peel and cut the yams up to 4 hours ahead if you store them in a bowl of cold water—this prevents browning and saves you time on the day of cooking. The glaze can be made completely the night before and reheated gently in a saucepan before pouring over the yams. The assembled dish also reheats beautifully; just cover it with foil and warm it at 325°F for about 20 minutes until heated through.

• If you're making this for a crowd, double the recipe and use two 9x13-inch dishes—just add about 5 minutes to the final uncovered baking time.
• For a lighter version, use half the butter and swap the maple syrup for honey; it's less rich but still deeply satisfying.
• If yams are hard to find, good-quality sweet potatoes work just fine, though they cook slightly faster so check them at 18 minutes instead of 20.

Save

This dish has become my move for any gathering that needs comfort and a little sophistication. Whether it's a holiday table or a random Tuesday dinner with people I care about, candied yams with bourbon and brown sugar remind me that the best meals are the ones made with intention and shared without fuss.

Recipe FAQs

→ What type of yams work best?

Use large, firm yams peeled and sliced into 1-inch rounds for even cooking and glazing.

→ Can I substitute bourbon with something else?

Yes, maple syrup or apple cider vinegar can provide a similar depth without alcohol.

→ How do I get a caramelized glaze on the yams?

Baking the yams uncovered after initially covered allows the glaze to thicken and caramelize beautifully.

→ Are pecans necessary for this dish?

Pecans add a pleasant crunch but are optional; the dish remains flavorful without them.

→ Can this dish be made ahead of time?

Yes, prepare the glazed yams in advance and bake shortly before serving for best texture.