Bourbon-Glazed Yams with Mint

Preparation & Cooking Time: Prep time: 25 minutes | Grilling time: 5 to 6 minutes
Serves: 4-6


Recipe by Jamie Purviance


  • 1 cup plus 1 tablespoon bourbon, divided
  • 6 tablespoons light corn syrup
  • 6 tablespoons packed dark brown sugar
  • cup ( stick) unsalted butter
  • cup chopped fresh mint leaves
  • teaspoon cider vinegar
  • Kosher salt
  • Freshly ground black pepper

  • 2 yams, each 2 to 3 inches in diameter and 8 to 9 inches long, peeled
  • 2 tablespoons finely chopped fresh mint leaves


  1. Bring a large pot of salted water to a boil over high heat.

  2. In a medium, heavy saucepan over high heat, 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 cup). Mix in the remaining 1 tablespoon bourbon, the vinegar, ? teaspoon salt, and ? teaspoon pepper. Put half of the glaze into a small saucepan.

  3. Cut the yams diagonally into -inch slices, each 3 to 4 inches long. Cook the yams in the pot of boiling water until 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.

  4. Prepare the grill for direct cooking over medium heat (350 to 450F).

  5. Brush the cooking grates clean. Grill the yam slices over direct medium heat,with the lid closed as much as possibleuntil 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.