📝 About This Recipe
This soul-warming classic transforms humble root vegetables into shimmering, tender jewels bathed in a rich, buttery syrup. Rooted in Southern culinary tradition, these yams are slow-simmered until the sugar caramelizes into a deep amber glaze infused with warm autumnal spices. It is the ultimate comfort side dish, balancing earthy sweetness with a sophisticated hint of citrus and vanilla that will have guests asking for seconds.
🥗 Ingredients
The Tubers
- 4 large Garnet or Jewel Yams (peeled and sliced into 1/2-inch thick rounds)
The Glaze Base
- 1 cup Unsalted Butter (high quality, sliced into pats)
- 1 cup Light Brown Sugar (packed)
- 1/2 cup Granulated White Sugar
- 1/4 cup Maple Syrup (pure Grade A)
Spices and Aromatics
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Orange Zest (finely grated)
- 2 tablespoons Bourbon (optional, for depth of flavor)
For Garnish
- 1 cup Mini Marshmallows (optional for a toasted topping)
- 1/4 cup Toasted Pecan Halves (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic baking dish with butter to prevent sticking.
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2
Peel the yams and slice them into uniform rounds about 1/2-inch thick. If the yams are very wide, cut the rounds into half-moons so they cook evenly.
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3
Arrange the yam slices in the prepared baking dish, overlapping them slightly in rows for a beautiful presentation and even glazing.
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4
In a medium saucepan over medium heat, melt the butter until it begins to foam slightly.
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5
Whisk in the brown sugar, granulated sugar, maple syrup, and bourbon. Stir constantly until the sugars have completely dissolved and the mixture begins to bubble.
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6
Add the cinnamon, nutmeg, ginger, salt, and orange zest to the butter mixture. Whisk well to ensure there are no spice clumps.
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7
Remove the saucepan from the heat and stir in the vanilla bean paste. The mixture should be fragrant and glossy.
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8
Pour the hot butter-sugar glaze evenly over the yams in the baking dish, ensuring every slice is well-coated.
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9
Cover the dish tightly with aluminum foil. This traps the steam, which helps tenderize the yams without drying them out.
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10
Bake in the center of the oven for 30 minutes. Carefully remove the dish and use a spoon to baste the yams with the syrup from the bottom of the dish.
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11
Return the dish to the oven, uncovered this time, and bake for another 20-25 minutes. The syrup will thicken and the yams should be fork-tender with slightly caramelized edges.
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12
If using marshmallows, sprinkle them over the top during the last 5 minutes of baking until they are golden brown and toasted.
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13
Remove from the oven and let the dish rest for 10 minutes. This allows the glaze to thicken further into a syrupy consistency.
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14
Sprinkle with toasted pecans just before serving to provide a crunchy contrast to the velvety yams.
💡 Chef's Tips
Choose yams that are firm and similar in size to ensure uniform cooking slices. Do not skip the salt; it is essential to cut through the heavy sugar and highlight the earthy notes of the tubers. For a thicker glaze, you can remove the yams once cooked and boil the remaining liquid on the stove for 5 minutes before re-pouring. If you don't want to use alcohol, replace the bourbon with an equal amount of orange juice for a bright acidity. Avoid overcooking to the point of mushiness; you want the yams to hold their shape while being soft enough to cut with a spoon.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a traditional holiday feast. Pair with a crisp, dry Riesling or a sparkling apple cider to balance the richness of the sugar. Accompany with a side of garlicky sautéed kale or collard greens to provide a savory, bitter counterpoint. These are excellent the next day served cold or reheated over a bowl of thick Greek yogurt for a decadent breakfast.