Paula Deen ‘Ol No. 7 Yams is a bourbon-glazed sweet potato side dish baked in a brown sugar and cinnamon syrup. It takes about 2 hours and 10 minutes from start to finish, filling a 9×9 pan with 8 servings. Bring this to Thanksgiving dinner or any holiday table where candied yams belong.
The bourbon syrup is what separates this from every other candied yam recipe. Paula simmers bourbon, brown sugar, butter, cinnamon, orange peel, and nutmeg for 30 to 45 minutes until it thickens into a glaze. Too thin and it runs right off the potatoes. Pull it off the heat when it coats the back of a spoon.
Bake the sweet potatoes the night before and refrigerate them with the skin on. The skin peels right off a cold potato. Slice them thick so they hold their shape in the syrup instead of turning to mush.
Paula Deen ‘Ol No. 7 Yams
Course: Side DishCuisine: American, SouthernDifficulty: Easy8
servings10
minutes2
hours245
kcalThick-sliced baked sweet potatoes layered in a casserole dish and drenched in a simmered bourbon, brown sugar, and cinnamon syrup, then baked until the edges caramelize and the sauce turns sticky. A warm-spiced Southern side with a hint of orange peel.
Ingredients
1 long strip orange peel sliced
1/3 cup bourbon
1/4 teaspoon freshly grated Nutmeg
1 3 to 4 inch cinnamon stick
4 tablespoons Butter
1 cup brown sugar
3 cups water
4 large sweet potatoes
Directions
- Bake the potatoes: Wash and dry sweet potatoes and bake at 400 °F for one hour, until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes.
- Make the syrup: Reduce oven temperature to 350 °F. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened.
- Assemble and bake: Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes.
FAQs
Can I skip the bourbon or use something else?
You can leave the bourbon out and add a splash of vanilla extract instead. The flavor will be sweeter without the smoky depth bourbon adds. Apple cider works as a substitute if you want some acidity to balance the brown sugar.
How long do the candied yams keep in the fridge?
They keep well for 3 to 4 days in a covered container. Reheat in a 325°F oven for about 15 minutes. The microwave works in a pinch, but the oven keeps the syrup from getting watery.
Can I assemble this ahead of time and bake it the next day?
Bake and peel the sweet potatoes the night before and make the syrup separately. Store both in the fridge. The next day, slice the potatoes into the dish, pour the syrup over, and bake for 30 minutes. Do not let them sit assembled overnight or the potatoes get soggy.
Why did my syrup turn into hard candy instead of staying saucy?
That happens when the syrup reduces too long or boils too hard. Keep it at a gentle simmer and pull it off once it coats a spoon. If it does harden, add a couple tablespoons of water and warm it back up before pouring.
Do I have to bake the sweet potatoes first, or can I boil them?
Baking dries the potatoes out slightly so they absorb the syrup better. Boiled potatoes hold too much water and dilute the sauce. Stick with baking at 400°F for one hour until they give when you squeeze them gently with a towel.
