Yummy Candied Yams

Preparation info

  • 4

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

These are a great classic favorite, but instead of serving them with cranberry sauce, bring out the Pineapple Chutney.


  • 4 small yams (6 ounces each)
  • 2 tablespoons unsalted butter
  • ½ cup maple syrup
  • ¼ cup bourbon
  • ¼ A cup Berta’s Chicken Stock or canned broth


    1. Peel the yams and quarter them.
    2. Place the yams in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until they are just tender but still firm, 20 minutes. Drain well.
    3. Melt the butter in a skillet. Add the maple syrup and bourbon and cook over low heat, stirring occasionally, until the mixture is slightly reduced, 15 minutes.
    4. Add the yams and stir until lightly coated. Then add the stock and simmer over low heat for 10 to 15 minutes. Serve immediately.