• chef janet

Yams with Bourbon-Orange Sauce

Updated: Jun 22

With the all the desserts around the holidays , I skip the brown sugar and the traditional marshmallow topping on the yams and add a little zing. Yams are naturally sweet so why not balance it with some tang and salt?

I use frozen concentrated orange juice (I always have a can in my freezer) for a strong pop of orange. Then of course a little alcohol won’t hurt, so bourbon adds a nice kick. Just a tablespoon of maple syrup and some salt bring it all together. It’s very simple, there are just 6 ingredients. I believe in keeping my holiday dishes simple so that I can enjoy the day. And by the way, simple to make does not mean that the flavor is simple.


4 yams (garnet or jewel) 3 Tbsp butter 1/3 c frozen concentrated orange juice (do not dilute, use it as is from the can) 2 Tbsp bourbon or other whiskey 1 Tbsp maple syrup (none of the fake stuff) 1/4 tsp salt

Heat the oven to 400°

1. Rinse the yams and cut into rounds about 1/2″ thick. Layer them in a baking dish, overlapping each slice by a half.

2. Place in the oven and bake for 30 minutes.

3. While the yams are baking, get the sauce ready. Melt the butter and frozen o.j. in a skillet over medium heat. When the mixture starts to bubble stir in the bourbon and maple syrup and turn up the heat a little. Simmer for 2 minutes, add a couple pinches of salt and you’re done.

4. When the yams have baked for 30 minutes (they’re not completely cooked yet) pour in the sauce, getting the top of the yams coated with sauce, and bake another 30 minutes.

If you want to get a head start on your holiday meal, the day before or even 2 days ahead, bake the yams, make the sauce, pour it into the baking dish with the yams and store in the fridge. On the day of, give it a final bake for 35 minutes at 400°

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