Ingredients:

  • 3 lbs Yams (Sweet Potatoes), peeled and sliced into 1-inch thick rounds
  • 1 cup Water
  • 6 Tbsp Unsalted Butter, cut into cubes
  • 1 cup Dark Brown Sugar, packed
  • 1/4 cup Maple Syrup (Grade A Dark)
  • 2 Tbsp Bourbon (Optional)
  • 2 Tbsp Orange Juice (Freshly Squeezed)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Preheat oven to 375°F (190°C). Peel and uniformly slice the yams into 1-inch thick rounds.
  2. Place yams in a large heavy-bottomed saucepan, cover with water, and bring to a boil. Cook gently for 8–10 minutes until slightly tender but still firm. Drain thoroughly.
  3. Arrange the par-boiled yam slices in a single layer (or slightly overlapped) in a 9x13 inch baking dish.
  4. In the same saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, cinnamon, nutmeg, and salt. Stir constantly until the sugar is fully dissolved and the mixture is smooth (about 3 minutes). Do not let it boil rapidly.
  5. Remove the pan from the heat. Carefully whisk in the bourbon and orange juice.
  6. Pour the warm glaze evenly over the arranged yams, ensuring every slice gets some coverage.
  7. Cover the baking dish tightly with foil. Bake for 25 minutes.
  8. Remove the foil. Baste the yams with the accumulated pan juices. Return to the oven, uncovered, for another 20–30 minutes, basting every 10 minutes.
  9. The yams are done when they are fork-tender and the glaze has reduced to a thick, sticky syrup that clings beautifully to the yams.
  10. Let the yams rest for 5 minutes before serving directly from the dish.