Bourbon Glazed Yams
2 pounds yams or sweet potatoes
2 tsp. unsalted butter
3 T firmly packed light brown sugar
¼ cup pineapple juice (not from concentrate)
1 T fresh lime juice
½ tsp. salt
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
3 T bourbon
¼ cup minced scallions
- Preheat the oven to 450 degrees. With a fork, prick the yams in several places. Place on a baking sheet and bake for 45 minutes, or until the yams are tender. When cool enough to handle, peel the yams and cut crosswise into 1 ½ inch slices.
- In a large skillet, melt the butter over medium heat. Add the brown sugar and stir to blend. Add the pineapple juice, lime juice, salt, allspice, and nutmeg and cook until the mixture is bubbly, about 2 minutes. Stir in the yams and cook, gently turning occasionally, until the yams are glazed and nicely coated, about 10 minutes.
- Remove the pan from the heat and add the bourbon. Bring the mixture to a boil over high heat and cook until the bourbon has evaporated, about 2 minutes. Stir in the scallions. Spoon the yams into medium bowl and serve.