Karamelliserade jams

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1. 1
   Position a rack in the middle of the oven; preheat oven to 375°F. Peel 3 lbs. sweet potatoes, such as Garnet yams; cut each sweet potato in half crosswise, then cut each piece into quarters so each potato yields 8 large pieces. Transfer to a 3-quart baking dish. Set aside.
2. 2
   Bring ¼ cup water, 1 cup (200 g) packed light brown sugar, 4 Tbsp. unsalted butter, 2 tsp. Diamond Crystal or 1 tsp. Morton Kosher salt, and ⅓ cup bourbon to a simmer on the stovetop in a medium saucepan on medium heat. Cook until sugar is dissolved and syrup has thickened slightly, 3–5 minutes. Pour butter mixture over potatoes.
3. 3
   Roast, basting sweet potatoes every 30 minutes (gently tip casserole dish to one side and spoon sauce on top of the sweet potatoes), until sweet potatoes are fork tender and syrup has thickened into a glaze, 1 hour 30 minutes–1 hour 45 minutes. Do ahead: Candide yams can be made 1 day ahead and stored in an airtight container in the fridge. Reheat before serving. Editor’s note: This recipe for candied yams was first published in the November 1999 issue of ‘Gourmet’ as ‘Candied Sweet Potatoes’ and has been updated by the Epicurious test kitchen. Head this way for more of our favorite side dishes for Thanksgiving.