Ingredients:

  • 3 lbs (about 4 large) sweet potatoes, peeled and cut into 1-inch uniform chunks
  • 4 Tbsp unsalted butter
  • 1 cup packed dark brown sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 Tbsp Bourbon or Orange Juice (Optional)
  • 1/2 cup roughly chopped pecans (Optional Topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling gently, until the milk solids turn golden brown and nutty aromas emerge (approx. 3-4 minutes). Remove immediately from heat.
  3. Whisk the brown sugar, water, corn syrup, vanilla, cinnamon, nutmeg, and salt into the saucepan with the brown butter. Return to low heat and whisk until the sugar is completely dissolved and the glaze is smooth. If using bourbon/OJ, stir it in now.
  4. Pour about two-thirds of the warm glaze over the prepared sweet potato chunks in a large mixing bowl. Gently toss until every piece is thoroughly coated.
  5. Arrange the coated yams in a single layer in the prepared baking dish.
  6. Bake for 30 minutes.
  7. Remove the dish from the oven, gently baste the yams with the remaining glaze, and scatter the optional pecans over the top.
  8. Return to the oven and continue baking for another 20–35 minutes, or until the yams are fork-tender and the glaze is bubbling thickly around the edges.
  9. Let rest for 10 minutes before serving, allowing the glaze to thicken.