Prepare to elevate your holiday feast with these incredibly tender and profoundly flavorful Bourbon Candied Yams with Pecans. Far from your average sweet potato dish, this recipe transforms humble yams (or sweet potatoes) into a luxurious side, boasting a deep, caramelized glaze, a hint of sophisticated bourbon, and the delightful crunch of toasted pecans. It’s a guaranteed crowd-pleaser, perfect for Thanksgiving, Christmas, or any special occasion when you want to impress with a truly memorable dish.

I proudly serve these exquisite bourbon candied yams every year, alongside beloved classics like Southern baked mac and cheese and a perfectly roasted turkey. Their rich, sweet, and slightly boozy profile provides a delightful contrast and makes them a standout addition to any holiday table.

If you’re a fan of classic candied yams, then get ready to fall in love with this bourbon-infused version. The subtle warmth of bourbon adds an unparalleled depth of flavor that takes this dish from good to absolutely extraordinary. While the recipe calls for a hint of bourbon, you have complete freedom to adjust the amount to your personal preference – whether you prefer a delicate whisper or a more pronounced kick!

Why You’ll Love These Bourbon Candied Yams

This isn’t just another side dish; it’s an experience. Here’s why this bourbon candied yams recipe will quickly become a cherished part of your holiday traditions:

• Unbelievably Tender: Our slow-baking method ensures the yams are fall-apart tender, absorbing all the rich flavors of the glaze. No hard, undercooked bits here!
• Rich & Complex Flavor: The combination of brown sugar, honey, cinnamon, vanilla, and bourbon creates a multifaceted sweetness with warm, inviting undertones. The bourbon adds a sophisticated, boozy depth that is simply irresistible.
• Perfect Texture Contrast: Chopped pecans offer a delightful crunch, perfectly balancing the soft texture of the yams and the smooth, syrupy glaze.
• Effortlessly Elegant: While the baking time is lengthy, the active prep is minimal, allowing you to focus on other holiday preparations. Yet, the final dish looks and tastes incredibly gourmet.
• Versatile for Holidays: Beyond Thanksgiving, these candied yams are a fantastic addition to Christmas dinner, Easter brunch, or any family gathering where a special sweet potato side is desired.

Ingredient Notes and Substitutions

Refer to the recipe card below for precise ingredient quantities and comprehensive instructions.

• Yams or Sweet Potatoes: It’s important to understand the distinction between true yams and sweet potatoes, as they are often confused. True yams, more common in Africa and Asia, have rough, bark-like brown skin and a starchier, drier interior. Sweet potatoes, prevalent in the Americas and often marketed as “yams” in the U.S., have smoother skin (ranging from reddish-brown to orange or purple) and a sweeter, moister flesh. For this recipe, you can absolutely use either! Most commonly, orange-fleshed sweet potatoes (like Garnet or Jewel varieties) are used for candied yam dishes, and they yield fantastic results due to their natural sweetness and creamy texture. Choose firm, unblemished tubers for the best outcome.
• Sugar: You’ll need both rich light brown sugar for its molasses notes and caramelized depth, and bright granulated sugar for pure sweetness and to aid in the glaze’s texture. Ensure your brown sugar is fresh and soft for easy mixing and melting.
• Butter: I typically use unsalted butter to control the overall saltiness of the dish, allowing you to season it precisely. However, if you enjoy a more pronounced savory contrast to the sweetness, feel free to use salted butter. The butter adds a decadent richness and helps create that luscious, glossy glaze.
• Honey: A crucial ingredient for adding a sticky, beautifully thick consistency to the glaze, as well as an additional layer of natural sweetness and floral notes. It contributes to the beautiful caramelization.
• Cinnamon & Nutmeg: These warm, aromatic spices are essential for that classic, comforting holiday flavor profile. They perfectly complement the natural sweetness of the yams and the robust, woody notes of bourbon, creating a truly inviting aroma and taste.
• Vanilla Extract: Pure vanilla extract amplifies all the other flavors, adding a fragrant and sweet aroma that brings everything together in a harmonious blend.
• Bourbon: The star of the show! Bourbon lends a unique caramel, vanilla, and slightly smoky complexity to the dish. Don’t worry about the alcohol content; most of it will cook off during the long baking process, leaving behind only its exquisite flavor. If you’re not a fan of bourbon, or prefer an alternative, cognac, dark rum, or even a good quality apple brandy would make excellent substitutions. For an alcohol-free version, simply omit it or use a splash of apple juice or cider.
• Pecans: While completely optional, chopped pecans are highly recommended. They add a wonderful nutty flavor and a crucial textural contrast, preventing the dish from being uniformly soft. Walnuts or even toasted almonds could also work beautifully if you prefer. For an even deeper, more pronounced nutty flavor, lightly toast your pecans in a dry pan for a few minutes before adding them to the dish.
• Salt: A pinch of salt is vital to balance the sweetness and enhance all the other flavors, preventing the dish from being overly cloying and bringing out the best in each ingredient.

Step-by-Step Guide to Perfect Bourbon Candied Yams

Creating these delectable bourbon candied yams is a straightforward process, but patience is key to achieving that perfect tender texture and rich, glossy glaze. Follow these steps for an unforgettable side dish:

1. Prepare the Yams: Start by preheating your oven to 350°F (175°C). Thoroughly scrub your yams or sweet potatoes clean, then peel them completely. The next crucial step is slicing: cut them into even 1 to 1.5-inch thick slices. Consistency in thickness ensures they cook evenly. Place these uniformly sliced yams into a 9×13-inch baking dish.
2. Add the Pecans: If you’re using pecans, sprinkle the chopped nuts evenly over the sliced yams in the baking dish. This allows them to toast lightly as the yams bake, enhancing their flavor and adding a delightful crunch to every bite. Set the dish aside.
3. Craft the Bourbon Glaze: In a medium saucepan, combine the unsalted butter, light brown sugar, granulated sugar, honey, cinnamon, and nutmeg. Place the saucepan over medium-high heat. Stir constantly as the ingredients melt and combine, bringing the mixture to a gentle boil.
4. Thicken the Glaze: Continue to cook the glaze, stirring frequently, until it thickens slightly and begins to bubble vigorously. This usually takes about 3-5 minutes. Once it reaches this consistency, remove the saucepan from the heat.
5. Infuse with Flavor: Immediately stir in the vanilla extract and, of course, the bourbon. The warmth of the glaze will help meld these flavors beautifully. Give it a good whisk until everything is well incorporated and smooth.
6. First Bake – Covered: Carefully pour the warm bourbon glaze evenly over the sliced yams and pecans in the baking dish. Ensure all the yam slices are coated. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 40 minutes. Covering them helps the yams steam and become tender without drying out, kickstarting the cooking process.
7. Second Bake – Uncovered & Basted: After 40 minutes, carefully remove the foil. The yams should be starting to soften, and the glaze will be bubbling. Now comes the basting! Spoon some of the delicious, syrupy glaze from the bottom of the dish over the yams. Return the dish to the oven, uncovered, and continue to bake for an additional 1 hour. It is absolutely essential to baste the yams with the syrupy glaze every 15-20 minutes during this uncovered baking period. Basting ensures they stay moist, develop a beautiful caramelized crust, and absorb maximum flavor.
8. Serve and Savor: Once the yams are incredibly tender (easily pierced with a fork) and the glaze is thick, sticky, and deeply caramelized, remove them from the oven. Let them cool for a few minutes before serving. The aromas alone will have everyone eager to dig in! These are best served warm.

Top Tips for the Perfect Bourbon Candied Yams

Achieving truly exceptional candied yams is all about a few key techniques. Follow these expert tips for a dish that will earn rave reviews and become a cherished part of your holiday traditions:

• Embrace the Slow Bake for Ultimate Tenderness: For yams that are incredibly tender and infused with flavor from the inside out, baking them slowly is the way to go. Instead of boiling them first, which can make them watery and bland, our recipe bakes them for almost two hours. This might not be a quick and easy recipe, but it’s a slow-cooked labor of love that is absolutely worth every minute of the wait. The extended baking time allows the yams to slowly caramelize, absorb the rich bourbon glaze, and develop an unparalleled melt-in-your-mouth texture.
• Basting is Non-Negotiable: This is perhaps the most critical step for a beautiful, flavorful finish. Baste the yams generously about every 15-20 minutes, especially during the uncovered baking period. This frequent basting prevents them from drying out, builds multiple layers of the glossy, sticky glaze, and ensures every piece is deeply flavored, perfectly caramelized, and tender. Don’t skip this step!
• Slice Evenly for Uniform Cooking: To ensure all your yam slices cook at the same rate and reach that perfect tender consistency simultaneously, it’s crucial to slice them into equal thickness – ideally 1 to 1.5 inches. Inconsistent slices will result in some pieces being mushy while others remain undercooked. A sharp chef’s knife or mandoline can help achieve precision.
• Choose the Right Baking Dish: A 9×13-inch baking dish is ideal for this recipe, providing enough surface area for the yams to cook evenly without overcrowding. If your dish is too small, the yams will steam rather than caramelize effectively, and the glaze won’t reduce properly.
• Don’t Rush the Glaze: Allow the glaze to thicken slightly on the stovetop before pouring it over the yams. A thicker glaze will adhere better to the yams and create a richer, more substantial coating. It should coat the back of a spoon.
• Taste and Adjust the Glaze: Before pouring the glaze over the yams, taste it! You can always add a little more bourbon for a stronger kick, adjust the sweetness with more sugar, or amp up the spices to your liking. Remember, the flavors will concentrate during baking, so a slightly strong taste initially is okay.
• Let it Rest: While you can serve these immediately, allowing the candied yams to rest for 10-15 minutes after coming out of the oven allows the glaze to set slightly and the flavors to deepen even further.

Serving Suggestions

Bourbon Candied Yams are the quintessential holiday side dish, but their delightful flavors make them suitable for a variety of meals. Here are some ideas for how to serve them:

• Classic Holiday Spread: Pair them perfectly with your traditional Thanksgiving or Christmas dinner. They shine alongside roasted turkey, glazed ham, prime rib, Southern baked mac and cheese, green bean casserole, and cranberry sauce for a complete festive feast.
• Beyond the Holidays: Don’t limit these to just festive occasions! They make a fantastic, slightly sweet complement to roasted chicken, pork loin, or even a hearty Sunday dinner.
• Garnish for Elegance: For an extra touch of sophistication and visual appeal, sprinkle a few fresh thyme sprigs over the finished dish, or add a light dusting of extra cinnamon or a drizzle of maple syrup just before serving. A few extra toasted pecans never hurt either!

Storage and Reheating

Candied yams often taste even better the next day as the flavors have more time to meld. Proper storage and reheating will ensure your leftovers are just as delicious as when they were first made, making them excellent for meal prepping or enjoying for days after your holiday gathering.

• Refrigeration: Allow any leftover bourbon candied yams to cool completely to room temperature. This is crucial to prevent condensation, which can make them soggy. Transfer them to an airtight container and refrigerate for up to 4 days.
• Freezing: For longer storage, you can freeze the cooked yams. Place cooled yams in a freezer-safe container or heavy-duty freezer bag, ensuring as much air as possible is removed to prevent freezer burn. They will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating in the Oven: For best results, especially if you want to revive that slightly crispy, caramelized glaze, reheat in the oven. Preheat your oven to 300-325°F (150-160°C). Place the yams in an oven-safe dish, cover loosely with foil (to prevent them from drying out), and bake for 20-30 minutes, or until thoroughly heated through. Uncover for the last 5-10 minutes if you desire the glaze to caramelize further and for the pecans to regain some crunch.
• Reheating in the Microwave: For a quicker option, portion out the yams into a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap, and microwave on medium power, stirring occasionally, until thoroughly heated. Be careful not to overheat, as this can make them mushy.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making bourbon candied yams, to ensure your cooking experience is smooth and successful:

Can I make these bourbon candied yams without alcohol?

Absolutely! While bourbon adds a unique depth and warmth, you can omit it entirely for an alcohol-free version. You could substitute it with a tablespoon of apple juice, orange juice, or even a little extra vanilla extract to maintain a touch of liquid and a fruity or fragrant note. The dish will still be wonderfully sweet and tender.

What’s the best type of sweet potato to use for candied yams?

For what are traditionally known as “candied yams” in the U.S., look for orange-fleshed varieties of sweet potatoes like Garnet or Jewel sweet potatoes. These are naturally sweet, moist, and become wonderfully creamy when cooked, making them ideal for absorbing the glaze and achieving that tender texture. If you want to use true yams (which are starchier and less sweet), they will work, but the final texture might be slightly different.

Can I use canned yams or sweet potatoes?

While fresh yams/sweet potatoes are highly recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. If using canned, be sure to drain them very well and rinse off any excess syrup they might be packed in. You might also want to reduce the amount of added sugar in the glaze, as canned varieties are often pre-sweetened. The cooking time will also be significantly reduced since they are already cooked; you’ll mainly be heating them through and allowing them to absorb the glaze (likely around 30-45 minutes total).

How do I prevent my candied yams from drying out?

The key to moist and tender yams is consistent basting and the initial covered bake. Covering the dish for the first 40 minutes helps steam the yams and lock in moisture. Then, frequently basting during the uncovered baking period ensures they continuously absorb moisture from the rich glaze and don’t dry out. Also, avoid over-baking and ensure your oven temperature isn’t too high.

Can I prepare this dish ahead of time?

Yes, these bourbon candied yams are a great make-ahead dish for busy holidays! You can peel and slice the yams a day in advance and store them submerged in cold water in the refrigerator (drain well before baking). The glaze can also be made a day ahead, stored in an airtight container in the fridge, and then gently reheated on the stovetop before pouring over the yams. Alternatively, you can bake the entire dish a day or two before your event and then gently reheat it in the oven (covered with foil) until warm.

What’s the difference between yams and sweet potatoes again?

To reiterate, true yams are a starchy tuber from Africa and Asia, with rough, dark brown skin and dry, starchy flesh. Sweet potatoes, from the Americas, have smoother skin and a sweeter, moister flesh. The “yams” you typically find in U.S. grocery stores are almost always orange-fleshed sweet potatoes. For this recipe, either will work, but the sweet potato varieties will give you a sweeter, creamier result typical of American candied yam dishes.

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Bourbon Candied Yams

By Julie Maestre

These bourbon candied yams are super tender and packed with flavor! Made with sugar, butter, pecans, bourbon, and a few other ingredients! They’re the perfect, sophisticated side dish for any holiday gathering.

Prep: 25 minutes mins

Cook: 1 hour hr 50 minutes mins

Total: 2 hours hrs 15 minutes mins

Servings: 8

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Equipment

• 9×13 baking dish
• Saucepan
• Whisk

Ingredients 

• ▢ 2 ½ lbs yams or sweet potatoes , peeled and sliced into 1 to 1.5-inch slices
• ▢ 1 cup light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 3 tablespoons honey
• ▢ 4 tablespoons unsalted butter
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup pecans, chopped, lightly toasted (optional)
• ▢ 1 tablespoon bourbon , or to taste (use cognac, dark rum, or apple juice as substitutes)
• ▢ ⅛ teaspoon salt , or to taste (enhances sweetness and balances flavors)

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Instructions 

• Preheat your oven to 350 degrees F (175°C). Scrub the yams or sweet potatoes clean, then peel them thoroughly. Slice them into even 1 to 1.5-inch thick slices.
• Arrange the sliced yams evenly in a 9×13-inch baking dish. Sprinkle the chopped pecans over the yams. Set aside.
• To prepare the luscious glaze, combine the butter, light brown sugar, granulated sugar, honey, cinnamon, and nutmeg in a medium saucepan. Cook over medium-high heat, stirring continuously, until the butter melts and all ingredients are well combined.
• Allow the mixture to come to a gentle boil and thicken slightly, about 3-5 minutes. Once it begins to bubble vigorously and thickens, remove the saucepan from the heat. Stir in the vanilla extract and bourbon until fully incorporated.
• Pour the hot bourbon glaze evenly all over the sliced yams and pecans in the baking dish. Ensure every piece is coated. Cover the dish tightly with aluminum foil.
• Bake the covered yams for 40 minutes in the preheated oven.
• Remove the foil. Baste the yams generously with the glaze that has collected at the bottom of the dish. Return to the oven, uncovered, and bake for an additional 1 hour. It is crucial to baste the yams with the syrupy glaze every 15-20 minutes during this uncovered baking period to keep them moist and build up that beautiful candied exterior.
• Once the yams are fork-tender and the glaze is thick and bubbly, remove them from the oven. Serve warm and enjoy your perfectly candied bourbon yams!

Notes

• I prefer my yams exceptionally tender, which is why this recipe opts for a slow bake rather than boiling. This results in deeply flavorful yams that practically melt in your mouth.
• Regular basting (every 15-20 minutes) is vital for ensuring the yams remain moist and develop that irresistible, sticky glaze.
• Slicing the yams into consistent 1 to 1.5-inch pieces is essential for even cooking and a uniform texture throughout the dish.

Nutrition

Calories: 331kcal | Carbohydrates: 68g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 522mg | Fiber: 4g | Sugar: 45g | Vitamin A: 20285IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 50 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Course: holiday recipes

Cuisine: American

Servings: 8

Calories: 331

Keyword: bourbon candied yams, Candied Yams, holiday side dish, sweet potato recipe

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