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All RecipesVeggies

Jamie Purviance

Bourbon-Glazed Yams with Mint

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Grilling Time

    5 to 6 mins

Serves 4 to 6
Prep Time
25 mins
Grilling Time
5 to 6 mins

the Ingredients

20151023095346 Row Sides 11


  • 1 cup plus 1 tablespoon bourbon, divided
  • 6 tablespoons light corn syrup
  • ⅓ cup plus 1 tablespoon packed dark brown sugar
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup chopped fresh mint leaves
  • ¼ teaspoon cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 2 yams, each 2½ to 3 inches in diameter and 8 to 9 inches long, peeled
  • 2 tablespoons finely chopped fresh mint leaves


  • 01 Bring a large pot of salted water to a boil over high heat on the stove.
  • 02 In a medium, heavy saucepan over high heat on the stove, combine 1 cup of the bourbon, the corn syrup, brown sugar, butter, and mint. Bring to a boil, stirring until the sugar dissolves. Continue boiling until the syrup is reduced and thickened enough to coat the back of a spoon, about 8 minutes, stirring occasionally. Set a strainer over a measuring cup or small bowl and strain the glaze, pressing down to release all of the glaze (you should have about ¾ cup). Mix in the remaining 1 tablespoon bourbon, the vinegar, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Put half of the glaze into a small saucepan.
  • 03 Cut the yams diagonally into ½-inch slices, each about 3 inches long. Cook the yams in the pot of boiling water until just tender but not falling apart, 7 to 8 minutes. Drain thoroughly. Brush the yams generously on both sides with the remaining glaze and season each with a pinch of salt and pepper.
  • 04 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 05 Brush the cooking grates clean. Grill the yam slices over direct medium heat, with the lid closed, until well marked and heated through, 4 to 5 minutes, turning once. Transfer to a platter. Warm the glaze in the saucepan over medium heat. Drizzle the glaze over the yams and top with the mint. Serve warm.

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