Candied Yams Bourbon Brown Sugar (Printable Version)

Tender yams glazed with bourbon, brown sugar, and warm spices for a cozy Southern side dish.

# What You'll Need:

→ Yams

01 - 4 large yams (approximately 2.5 pounds), peeled and cut into 1-inch rounds

→ Glaze

02 - 0.5 cup unsalted butter
03 - 0.75 cup light brown sugar, packed
04 - 0.25 cup pure maple syrup
05 - 0.25 cup bourbon
06 - 1 teaspoon ground cinnamon
07 - 0.5 teaspoon ground nutmeg
08 - 0.25 teaspoon ground ginger
09 - 0.25 teaspoon salt
10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - 0.25 cup chopped pecans (optional)

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Distribute yam rounds evenly across the bottom of the prepared baking dish in a single layer.
03 - In a medium saucepan over medium heat, melt the unsalted butter. Add light brown sugar, maple syrup, bourbon, cinnamon, nutmeg, ginger, and salt. Stir continuously until sugar dissolves and mixture becomes smooth, approximately 3 minutes. Remove from heat and incorporate vanilla extract.
04 - Pour glaze evenly over the arranged yams, gently tossing to ensure uniform coating of all pieces.
05 - Cover baking dish tightly with aluminum foil and bake for 25 minutes.
06 - Remove foil, baste yams with accumulated glaze from the bottom of the dish, and continue baking uncovered for an additional 20 minutes, or until yams reach desired tenderness and develop caramelized edges.
07 - If desired, sprinkle chopped pecans over the finished dish immediately before serving.

# Expert Advice:

01 -
  • The bourbon adds a sophisticated warmth that lingers without tasting boozy—it's the secret ingredient guests always ask about.
  • You can have it prepped in 15 minutes, which means more time actually enjoying people instead of being stuck at the stove.
02 -
  • Don't skip the second uncovered baking phase—it's what transforms the glaze from thick sauce into a caramelized coating that tastes restaurant-quality.
  • If your bourbon smells harsh or chemical, taste the glaze before pouring it on the yams; sometimes cheaper bourbon brands can be sharp, so use something you'd actually drink.
03 -
  • Toast your pecans in a dry skillet for 2 minutes before garnishing—this wakes up their oils and prevents them from tasting stale or flat against the sweet glaze.
  • If you notice the glaze is reducing too quickly and starting to caramelize too darkly at the edges, tent the dish loosely with foil during that final uncovered bake to slow things down.
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