Save My grandmother pulled a bubbling casserole from her oven one November afternoon, and the kitchen filled with this amber-colored steam that smelled like cinnamon, bourbon, and pure comfort. I watched her spoon that glossy glaze over the yams, and something about the way they caramelized under the heat made me understand why this dish shows up on every holiday table in the South. Years later, I make this version and still get that same feeling—like I'm cooking something that matters, something that brings people together without trying too hard.
I made this for a potluck once where I didn't know anyone except the host, and I watched a guy who claimed he "didn't like sweet potatoes" come back for seconds. His wife laughed and told me he'd been lying about that for years—turns out it was just bad versions he'd had before. That moment taught me the difference between a dish done right and a dish done thoughtlessly, and these yams are definitely the former.
Ingredients
- Large yams (4, about 2½ lbs): Choose ones that are roughly the same size so they cook evenly, and don't skip peeling them raw—it's easier than after they're soft.
- Unsalted butter (½ cup): This is your base for the glaze, and using unsalted lets you control the salt level yourself.
- Light brown sugar (¾ cup, packed): Pack it down when measuring so you get the right amount of molasses richness.
- Pure maple syrup (¼ cup): This adds depth that regular sugar can't, so don't skip it for honey unless you're trying to lighten things up.
- Bourbon (¼ cup): The alcohol cooks off and leaves behind this subtle oak-and-vanilla note that ties everything together—don't use the cheap stuff, but you don't need top shelf either.
- Ground cinnamon (1 tsp): This is the backbone of the warm spices, so make sure yours is fresh and fragrant.
- Ground nutmeg (½ tsp): A little goes a long way here; too much and you'll taste the medicine cabinet instead of the magic.
- Ground ginger (¼ tsp): Just a whisper of this adds a gentle heat that makes people wonder what the secret ingredient is.
- Salt (¼ tsp): Even in a sweet dish, salt makes everything taste more like itself.
- Pure vanilla extract (1 tsp): Add this after the heat dies down so it doesn't cook off and lose its purpose.
- Chopped pecans (¼ cup, optional): Toast them yourself if you can—they'll taste nuttier and add actual texture instead of just sitting on top.
Instructions
- Set your oven and prep your dish:
- Preheat to 375°F and lightly grease a 9x13-inch baking dish—you want enough butter to keep things from sticking, but not so much that it pools. Line up your yam rounds like you're building something intentional, because you are.
- Make the glaze:
- Melt the butter in a saucepan over medium heat, then add brown sugar, maple syrup, bourbon, cinnamon, nutmeg, ginger, and salt. Stir constantly for about three minutes until the sugar dissolves completely and the mixture looks smooth and unified—you'll know it's ready when it stops feeling grainy and starts looking like liquid caramel. Remove from heat and stir in the vanilla, which should smell absolutely incredible at this point.
- Coat and cover:
- Pour that glaze evenly over the yams and toss gently with a spoon so each piece gets coated, then cover the whole dish tightly with foil. This traps the steam and keeps the yams tender while the flavors get to know each other.
- First bake:
- Bake covered for 25 minutes—don't peek too much, just let it happen.
- Reveal and caramelize:
- Remove the foil and give the yams a baste with the glaze that's collected at the bottom of the dish. Return to the oven uncovered for another 20 minutes until the yams are completely tender and the edges are caramelized to a deep golden brown.
- Finish and serve:
- If you're using pecans, sprinkle them over the top right before serving so they stay crispy instead of getting soggy. Let it rest for a few minutes so the glaze sets up slightly before you bring it to the table.
Save There's this moment when you pull the foil off and the heat and aroma hit you all at once—when you realize you've created something that smells like celebration. My cousin once said this dish tasted like "the feeling of home," and I've never been able to make it without remembering that exact thing she said.
Why This Recipe Works
The balance here is what makes it sing—you've got the earthiness of yams, the caramel notes from brown sugar and butter, the warmth of spices, and that bourbon adding sophistication without showing off. The maple syrup adds moisture and prevents the glaze from crystallizing, while the vanilla ties it all together at the end. Every component has a reason for being there, and you notice immediately if something's missing.
Storage and Make-Ahead
You can peel and slice your yams up to a day ahead and store them in cold water in the fridge—just drain them well before using. The whole casserole actually tastes better the next day after the flavors have deepened, so make it the day before if you can and just reheat it gently covered in a 325°F oven for about 20 minutes.
Variations and Flexibility
This recipe adapts beautifully depending on what you have and what you're in the mood for. If you want something lighter, reduce the butter to a quarter cup and use honey instead of maple syrup—it'll be slightly less rich but still delicious. If yams aren't available or someone prefers sweet potatoes, use those instead; they'll cook in the same time and soak up the glaze just as happily. The bourbon can be swapped for a splash of brandy or even apple cider if you want to skip the alcohol, though you'll lose some of that oak complexity.
- Try adding a pinch of cayenne pepper for a subtle heat that plays beautifully with the sweetness.
- If pecans aren't your thing, toasted walnuts or chopped candied ginger work wonderfully as a garnish.
- This dish pairs as well with a simple roasted chicken as it does with the traditional turkey or ham.
Save This is the kind of dish that proves comfort food doesn't have to be complicated—just thoughtful. Make it, and watch people's faces when they taste it.
Kitchen Q&A
- → What type of yams should I use?
Use large yams peeled and cut into 1-inch rounds for best texture and even cooking.
- → Can I substitute maple syrup in the glaze?
Yes, honey can be used as a lighter alternative to maple syrup in the glaze.
- → How do I prevent the yams from drying out during baking?
Cover the dish with foil for the first baking phase to retain moisture, then bake uncovered to caramelize.
- → Are pecans necessary for this dish?
Pecans are optional but add a delightful crunch and complement the sweetness of the glaze.
- → What drinks pair well with this side?
A dry Riesling pairs wonderfully with the rich and sweet flavors of the glazed yams.