Bourbon-Glazed Candied Yams Recipe for Holiday Sides

These bourbon candied yams are tender, rich, and full of warm flavor. Made with brown and granulated sugar, butter, pecans, honey, and a splash of bourbon, they’re a favorite side for Thanksgiving and holiday dinners. I often serve them alongside Southern baked mac and cheese and roast turkey.

If you enjoy classic candied yams, you’ll love this bourbon version. The bourbon adds a subtle warmth — add more or less to suit your taste. Pecans add a nice crunch, but you can swap walnuts or omit the nuts entirely.

INGREDIENT NOTES

See the recipe card below for quantities and full instructions.

• Yams vs. sweet potatoes – True yams are different from sweet potatoes. Yams have rough, brown skin and a drier interior, while sweet potatoes have smoother skin and a sweeter flesh. Either will work in this recipe.
• Sugars – Use both light brown sugar and a bit of granulated sugar for balance. Make sure the brown sugar is soft, not hardened.
• Butter – Unsalted butter is used here so you can control the salt level; salted butter is fine if you prefer.
• Bourbon – Adds a warm, boozy note. If you prefer, substitute cognac or another liquor.
• Pecans – Optional but recommended for texture and flavor. Walnuts are a good substitute.

TOP TIPS FOR THE PERFECT YAMS

• Baking the yams low and slow yields a very tender result. This recipe takes time, but the texture and flavor are worth it.
• Baste the yams every 15–20 minutes during the uncovered final cooking so they stay glossy and don’t dry out.
• Slice the yams into uniform pieces so they cook evenly.

STORAGE

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through.

If you try this recipe, please leave a rating and a review in the comments. Enjoy!

Bourbon Candied Yams

Tender yams glazed with a buttery brown sugar sauce, pecans, honey, and a hint of bourbon.

Prep: 25 mins

Cook: 1 hr 50 mins

Total: 2 hrs 15 mins

Servings: 8

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 chopped pecans (optional)
• 1 tablespoon bourbon, or to taste
• ⅛ teaspoon salt, or to taste

Instructions

1. Preheat the oven to 350°F (175°C). Scrub the yams, peel them, and cut into 1–2 inch slices.
2. Arrange the sliced yams and pecans in a 9×13 baking dish and set aside.
3. To make the glaze, combine the butter, cinnamon, granulated sugar, brown sugar, honey, nutmeg (if desired), and salt in a saucepan. Cook over medium-high heat, stirring until the mixture thickens and begins to bubble.
4. Remove the glaze from heat and stir in the vanilla extract and bourbon.
5. Pour the glaze evenly over the yams, cover the dish, and bake for 40 minutes.
6. Uncover and baste the yams with the glaze. Continue baking uncovered for about 1 hour more, basting every 15–20 minutes, until the yams are very tender and the glaze is glossy.
7. Serve warm and enjoy.

Notes

• This is a slow-cooked dish—baking rather than boiling gives especially tender results.
• Baste frequently during the final uncovered baking to keep the yams moist and glossy.
• Cut the slices uniformly so they cook evenly.

Nutrition

Calories: 331 kcal | Carbohydrates: 68 g | Protein: 2 g | Fat: 6 g | Sugar: 45 g

Nutrition information is an estimate.