Best Bourbon Yams Recipes

WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)

Steps:

• Grease a shallow 3qt baking dish; set aside.
• Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
• Preheat oven to 375°F.
• In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
• Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.

BOURBON SWEET POTATOES (YAMS)

Steps:

• In a skillet, brown the pecans (can also be done in the oven).
• In a big pot, boil the yams for 12 minutes with water just covering them.
• After 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes.
• In a big pan melt the brown sugar and butter together until saucy.
• Add the bourbon and optionally flambé.
• Add heavy cream, blend together.
• Add the sliced yams to the pan and mix around with the sauce.
• Add the pecans and mix together while heating for a little bit, but not to cook the yams completely.
• Pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.

BOURBON YAMS WITH PECAN TOPPING

Steps:

• Preheat oven to 375 degrees. Butter a shallow 2-quart casserole.
• Bake the yams on an oven rack for 45 minutes, or until soft. Halve and scoop out pulp.
• Mash pulp, then add eggs, sugar, butter, cream, bourbon, and vanilla. Stir well to combine.
• Pour into prepared casserole.
• Reduce oven temperature to 350 degrees.
• To prepare Pecan Topping. Combine last four ingredients sprinkle over yams. Decorate top with whole pecans if you would like.
• Bake uncovered, 40 minutes, or until heated through and top is lightly browned.

BOURBON YAMS WITH PECAN TOPPING

Steps:

• Preheat oven to 375 degrees. Butter a shallow 2 quart casserole Bake the yams on an oven rack for 45 minutes, or until soft. Halve and scoop out pulp. Mash pulp, then add eggs, granulated sugar, butter, cream, bourbon, and vanilla. Stir well to combine. Pour into prepared casserole. Reduce oven temperature to 350 degrees. To prepare Pecan Topping: Combine all ingredients except whole pecans and sprinkle evenly over top of yams. Decorate top with whole pecans. Bake, uncovered, 40 minutes, or until heated through and top is lightly browned.

CANDIED YAMS WITH BOURBON

Steps:

• Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.
• Cool and arrange in buttered casserole pan or dish. Combine remaining.
• ingredients, except parsley, and pour over potatoes. Bake at 350F degrees.
• until bubbling hot. Garnish with parsley.

BOURBON YAMS

Steps:

• Wash and dry yams and bake for 1 hour or until they are soft to the touch. Remove from the oven and let cool slightly then remove skin. Reduce oven temperature to 350 degrees F. While the yams are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the yams 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes

STOVE TOP BOURBON CANDIED YAMS

Steps:

• Add all of the ingredients into a medium sized pot.
• Turn the heat on medium, and cook for 30 minutes.
• Be sure to stir every 10 minutes or so, to make sure that it doesn't burn.
• Reduce the heat to low, and let simmer for an additional 20 minutes.
• Turn the heat off completely, and let cool.
• Serve & enjoy!