Candied Yams Recipe

Parboil the yams

Place the cubed yams in a medium pot and cover with about 1 inch of cold water (approximately 4 cups). Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Do not overcook — they should hold shape. Drain thoroughly and set aside.

Prepare the glaze

In a small saucepan over medium heat, melt 6 tablespoons butter. Add 3 tablespoons packed dark brown sugar, 2 tablespoons pure maple syrup, and 1 tablespoon light corn syrup. Stir until sugar dissolves and mixture is glossy, about 2–3 minutes. Stir in 1 tablespoon fresh orange juice, 1 tablespoon bourbon, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring mixture just to a gentle simmer for about 1 minute to meld flavors, then remove from heat.

Combine and bake

Preheat oven to 375°F (190°C). Transfer drained yams to a 9x9-inch (or similar) shallow baking dish. Pour the warm glaze evenly over the yams and toss gently with a spoon to coat — try not to break cubes. Arrange yams in a single layer as much as possible. Cover loosely with foil and bake 15 minutes. Remove foil, baste with pan juices, and bake uncovered another 10–12 minutes until glaze is bubbly and beginning to caramelize around edges. If you prefer a deeper caramelization, broil on high for 1–2 minutes while watching closely.

Finish

Let the yams rest 5 minutes in the dish so glaze sets. Taste and adjust seasoning with a pinch more salt if needed. If the glaze seems thin, spoon some of the reduced pan sauce over the yams before serving. Transfer to the family-style serving platter or serve straight from the baking dish.

While the yams bake during the second bake stage, prepare the pecans. Preheat a small skillet over medium heat. Melt 1 teaspoon butter, add 1 cup pecan halves and toast, tossing frequently, 2–3 minutes until fragrant. Sprinkle 1 tablespoon dark brown sugar and 1/4 teaspoon ground cinnamon over the pecans, toss to coat and cook 30–45 seconds until sugar melts and coats the nuts. Remove from heat and sprinkle 1/4 teaspoon coarse sea salt, toss and spread on parchment to cool. Break into clusters as desired.

When ready to serve, scatter the spiced pecans evenly over the glazed candied yams, or serve on the side so guests can add to taste.