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These bourbon candied yams are super tender and packed with flavor! Made with sugar, butter, pecans, bourbon, and a few other ingredients! I serve them every year on Thanksgiving along with
Southern baked mac and cheese and roasted turkey.
If you like classic candied yams, then you will love these! They’re sweet with a hint of bourbon, but feel free to add as much as you’d like!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Yams – Yams and sweet potatoes are different vegetables. Yams have rough, brown skin and are dry inside, coming from Africa and Asia. Sweet potatoes have smooth skin, are sweet, and come from Central and South America. Feel free to use yams or sweet potatoes for this recipe.
- Sugar – You’ll need both granulated and brown sugar. Make sure the brown sugar is soft and fresh.
- Butter – I used unsalted butter but feel free to use salted butter if you like your candied yams on the more savory side.
- Bourbon – If you’re not a fan of bourbon, use cognac or the liquor of your choice.
- Pecans – Completely optional but they add amazing texture and flavor! Walnuts work too.
TOP TIPS FOR THE PERFECT YAMS
- I like my yams very tender, so instead of boiling them, I baked them for almost two hours. This recipe isn’t quick and easy, it’s more of a slow-cooked dish, but it’s definitely worth the wait!
- Baste the yams about every 20 minutes so they don’t dry out.
- Slice the yams into equal slices so they cook evenly.
STORAGE
If you have any leftovers, allow them to cool completely, then transfer them to an air-tight container and refrigerate for up to 4 days. Reheat in the microwave or oven until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Bourbon Candied Yams
Equipment
- 9×13 baking dish
Ingredients
- 2 ½ lbs yams or sweet potatoes , peeled and sliced into 1-inch slices
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 3 tablespoons honey
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup pecans, chopped
- 1 tablespoon bourbon , or to taste
- ⅛ teaspoon salt , or to taste
Instructions
- Preheat oven to 350 degrees F. Scrub the yams clean, peel, and cut into 1-2 inch slices.
- Place the sliced yams and pecans in a 9×13 baking dish and set aside.
- To make the glaze, place the butter, nutmeg, cinnamon, white sugar, brown sugar, honey, and salt in a saucepan and cook over medium-high heat.
- When the mixture thickens and starts to bubble, turn the heat off and stir in the vanilla extract and bourbon.
- Pour the glaze all over the yams, cover, and cook for 40 minutes.
- Uncover and baste the yams with the glaze. Cook for an additional 1 hour uncovered, basting every 15-20 minutes.
- Serve and enjoy!
Notes
- I like my yams very tender, so instead of boiling them, I baked them for almost two hours. This recipe isn’t quick and easy, it’s more of a slow-cooked dish, but it’s definitely worth the wait!
- Baste the yams about every 20 minutes so they don’t dry out.
- Slice the yams into equal slices so they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
