Ingredients:

  • 3 lbs (1.36 kg) yams or sweet potatoes, peeled and sliced into 1-inch thick rounds
  • 1/4 cup (60 ml) water
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60 ml) bourbon whiskey
  • 1/4 cup (60 ml) heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Peel and slice the yams/sweet potatoes. Place in the saucepan with water.
  2. Simmer the yams in the saucepan for approximately 15 minutes, until they are slightly tender, but still firm. Drain very well.
  3. In the same saucepan, melt the butter over medium heat.
  4. Stir in the brown sugar, bourbon, heavy cream, cinnamon, nutmeg, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce thickens slightly (about 5 minutes).
  5. Gently add the drained, par-cooked yams to the sauce. Toss to coat evenly.
  6. Reduce heat to low, cover, and simmer for about 20-30 minutes, or until the yams are tender and the sauce has thickened into a beautiful glaze, stirring occasionally to prevent sticking.
  7. Stir in the vanilla extract. Serve hot.