Save My aunt's kitchen always smelled like caramel and cinnamon the day before Thanksgiving, and I finally figured out why—she'd been making her candied yams since dawn, letting that bourbon-brown sugar glaze work its magic. Years later, I stood in my own kitchen on a chilly November afternoon, peeling yams and thinking about how she'd never shared her recipe, just her results. So I built my own version, one that captures that same warmth, that same golden-edged tenderness, and honestly, the small thrill of pouring bourbon into a holiday dish when nobody's looking.
I made this for a small dinner party last December when a friend mentioned being homesick for Southern food, and watching her face light up after that first bite told me everything I needed to know about nailing a recipe. The pecans on top caught the oven light just right, and the yams were so soft you could almost eat them with a spoon—it became the dish people asked about for the next three months.
Ingredients
- Yams: Four large ones, peeled and sliced into 1-inch rounds—the thickness matters because thinner slices get too soft while thicker ones might not cook through, so aim for that sweet spot in between.
- Unsalted butter: Half a cup, because it lets the brown sugar and bourbon shine without competing flavors getting in the way.
- Light brown sugar: Three-quarters cup packed down, which gives you that molasses depth that white sugar just can't match.
- Pure maple syrup: A quarter cup to add complexity and prevent the glaze from tasting one-dimensional.
- Bourbon: A quarter cup of the good stuff—the alcohol cooks off but leaves behind a subtle sophistication that guests can never quite name.
- Ground cinnamon: One teaspoon, the workhorse spice that ties everything together and smells like autumn in a pinch.
- Ground nutmeg: Half a teaspoon, just enough to whisper warmth without overpowering.
- Ground ginger: A quarter teaspoon for a gentle zing that keeps things from feeling too heavy.
- Salt: A quarter teaspoon to amplify all the sweetness and make it taste brighter.
- Pure vanilla extract: One teaspoon added after the heat dies down, preserving that delicate flavor.
- Chopped pecans: A quarter cup optional but highly recommended—they add texture and toast beautifully in the oven.
Instructions
- Prep your stage:
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish—this is the moment to get comfortable because everything else flows from here. Peel your yams and slice them into 1-inch rounds, arranging them in one slightly overlapping layer that fits snugly in the dish.
- Make the magic glaze:
- Melt the butter in a medium saucepan over medium heat, then add brown sugar, maple syrup, bourbon, cinnamon, nutmeg, ginger, and salt all at once. Stir constantly for about 3 minutes until the sugar dissolves completely and the mixture turns smooth and glossy—you'll know it's right when you stop seeing grainy bits.
- Marry flavors together:
- Pull the pan off the heat and stir in the vanilla extract, breathing in that incredible aroma that's about to fill your kitchen. Pour the warm glaze evenly over the yams and toss gently so everything gets coated.
- First bake:
- Cover the dish with foil and slide it into the oven for 25 minutes—this steams the yams partially and lets them absorb the glaze. When the timer goes off, carefully remove the foil and baste the yams with any glaze pooled at the bottom, returning them to the oven uncovered.
- Finish with caramel:
- Bake uncovered for another 20 minutes until the yams are fork-tender and the edges are caramelized and slightly browned. If you're using pecans, sprinkle them on in the last 5 minutes so they toast without burning.
Save This dish became the bridge between me and my partner's grandmother when we first started dating, a simple way to say I'm listening to the flavors you grew up with and I want to honor them. She tasted it, nodded once, and then asked for my notes—which felt like the highest compliment anyone's ever paid my cooking.
The Bourbon Question
Some people worry that bourbon is too strong or worry about serving it at family events where alcohol feels complicated, but here's the truth I learned: the bourbon cooks down to just a memory of itself, a warmth and depth that reads more like vanilla or caramel than anything overtly boozy. If you want to skip it entirely, replace it with apple cider or an extra quarter-cup of maple syrup, and the dish transforms but survives beautifully—it becomes more of a pure sugar-and-spice situation, which is delicious in its own right. Either way, you're not making a bourbon dessert; you're making candied yams that happen to taste a little more interesting.
Timing and Temperature Matters
The 375°F temperature is deliberately moderate because it lets the yams cook through without the edges turning to charcoal before the inside softens. I've made this at 400°F when I was impatient, and the bottom layer browned too fast while the top stayed pale—so trust the temperature even when you're rushed. The 25-minute covered bake plus 20-minute uncovered finish seems oddly specific, but it's the difference between steaming vegetables and actual caramelization, between something that tastes boiled and something that tastes like autumn decided to show up on a plate.
Variations and Flexibility
I've tested lighter versions by cutting the butter to a quarter-cup and swapping honey for maple syrup, and they absolutely work if you're watching calories or just prefer less richness—the yams still caramelize, they just do it with a gentler hand. Sweet potatoes can substitute for yams one-to-one if that's what you have; they're slightly sweeter and cook at the same speed, so your timing doesn't shift. The pecans are optional but become essential once you've tasted them because toasting brings out a buttery depth that plays perfectly against the bourbon-sugar base, so if you skip them the first time, promise yourself you'll add them next time.
- For a spicier version, add a pinch of cayenne pepper to the glaze—it sounds wild but it makes the brown sugar taste deeper.
- Make this up to one day ahead, refrigerate it covered, and reheat gently at 325°F for about 15 minutes before serving.
- If your yams are smaller than average, slice them thinner and reduce the baking time by 5-10 minutes so you don't end up with mush.
Save This is the kind of dish that tastes like someone cared, and honestly, if you can layer yams in a pan and stir a saucepan, you can pull that off. Make it once and it'll become the thing people specifically ask you to bring.
Recipe FAQ
- → What type of yams work best?
Choose large, firm yams peeled and cut into 1-inch rounds for even cooking and optimal texture.
- → Can sweet potatoes be used instead?
Yes, sweet potatoes are a great substitute with a similar texture and natural sweetness.
- → How does the bourbon affect flavor?
Bourbon adds a warm, deep complexity that complements the sweetness of brown sugar and spices.
- → What spices enhance the glaze?
Cinnamon, nutmeg, and ginger provide a comforting spice blend that balances sweetness with warmth.
- → How to achieve caramelized yams?
Bake covered first to soften, then uncovered to allow the glaze to thicken and caramelize nicely.
- → Are pecans necessary?
Pecans are optional but add a pleasant crunch and nutty contrast to the tender glazed yams.