This Bourbon Candied Yams recipe is exactly what your holiday spread needed! Yams or Sweet Potatoes candied in brown sugar cinnamon spiced bourbon sauce is next level!
Take your mom’s candied yams recipe to the next level with bourbon and black walnut bitters. These decadent candied sweet potatoes will have you wanting seconds!
There are a couple of ways to make candied yams, but for this recipe we’re cooking them right on the stovetop: quick, simple, and flavorful.
Picking the Right Yams
When shopping, look for long, slender yams rather than the giant, bulky ones. Smaller yams are usually younger, sweeter, and more tender, which means they’ll cook evenly and have better flavor.
Avoid yams that feel soft, wrinkled, or have lots of blemishes. A good yam should feel firm, heavy for its size, and smooth-skinned.
Can I Use Sweet Potatoes Instead of Yams?
For candied yams, sweet potatoes work beautifully. Their natural sweetness, creamy texture, and vibrant orange color make them a perfect stand-in — and in fact, most “candied yam” recipes are really candied sweet potatoes in disguise.
If using sweet potatoes, choose orange or red-fleshed varieties (like Garnet or Jewel) for the best texture and sweetness.
Sweet potatoes also shine in other holiday favorites like my creamy Sweet Potato Soufflé and classic Sweet Potato Pie. For a savory twist, try them in a hearty Sweet Potato Hash.
What Bourbon is Best?
I don’t recommending using your top shelf bourbon for this recipe. Its much straight or in an old fashioned.
I have made candied yams with the following bourbon:
- Jim Beam
- Knob Creek
- Woodford Reserve
I also use these bourbons when I make bourbon cranberry sauce or bourbon glazed carrots for Christmas. You can even make bourbon chocolate chip cookies!
Variations for Bourbon Candied Yams
- As mentioned before you can omit the bourbon and walnut bitters.
- You can swap out brown sugar for white sugar if you are out.
- Sprinkle the top with toasted chopped pecans.
Top Tips for the Best Bourbon Candied Yams
- Slice evenly: Cut yams into uniform coins so they cook at the same rate.
- Don’t skimp on the butter: It’s what makes the sauce glossy and rich. Margarine won’t give you the same flavor.
- Sauce thickness: If the glaze looks too runny at the end, remove the lid and simmer uncovered for 5–7 minutes until it thickens. If it’s too thick, add a splash of water or orange juice.
- About the bourbon: The alcohol mostly cooks off during simmering, leaving behind rich caramel-oak notes.
Storage Instructions
Store cooled candied yams in an airtight container in the fridge for up to 4 days.
Warm gently on the stovetop over low heat with a splash of water or orange juice to loosen the sauce. Alternatively, reheat in a covered casserole dish at 350°F for 15–20 minutes.
You can cook the yams 1–2 days in advance and reheat before serving because the flavors will deepen over night.
Want to Freeze it? Not recommended. The texture of sweet potatoes changes once frozen and thawed.
Bourbon Candied Yams
Candied Yams in a Brown Sugar Spiced Bourbon Sauce is the perfect holiday side with yams and a bourbon glaze.
Ingredients
- 2 lbs sweet potatoes, peeled and coined
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- 4 tablespoon butter
- 1 teaspoon vanilla extract
- 2 tablespoon bourbon, optional
- 3-4 dashes black walnut bitters, optional
Instructions
- In a sauce pan melt butter over medium heat.
- Add in remaining ingredients and toss to coat.
- Cover and simmer for 30 minutes or until fork tender.
Notes
- The last 2 ingredients, Bourbon and Black Walnut Bitters, are optional but will take your candied yams to the next level.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 282Total Fat: 8gUnsaturated Fat: 0gCarbohydrates: 49gProtein: 2g
