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. This recipe for yams with orange-bourbon sauce is super simple. The sauce has only 5 ingredients. I believe in keeping my side dishes easy so I can get to the Thanksgiving table without being a wreck. And by the way, even though this dish is simple to make, it does not mean that the flavor is simple. Yams are naturally sweet so just a little salt and tangy orange make for a perfectly balanced dish.
Use your creativity to arrange the sliced yams in the baking dish. In the photo above, the sliced rounds were cut in half and stood up on the cut edge in an offset pattern. Below, all of the rounds were left whole and layered in a circle. However you arrange them, be sure that the baking dish is stuffed full. The yams will shrink a little when cooked.
For some more of my gluten-free Thanksgiving and holiday sides, check out these recipes. This quinoa yam stuffing is a great vegan holiday dish. My gluten-free cornbread stuffing is one of my personal favs along with my traditional gluten-free stuffing.
I use frozen concentrated orange juice (I always have a can in my freezer) for a strong pop of orange. If you can’t find the concentrated stuff, simmer 1 cup of orange juice in a pot over medium heat until it is reduced to 1/2 c. The orange provides some well needed acid on holiday menus.
With all the sweets and sweet dishes I like to add a kick to this dish and bourbon (or whiskey) is a great way to add that kick. If you prefer not to use alcohol, 2 tsps apple cider vinegar can be a substitute.
Since the yams are already sweet, just a tablespoon of maple syrup and some salt bring it all together. It’s very simple, there are just 6 ingredients.
If you want to get a head start on your holiday meal this yams with orange-bourbon sauce is the perfect dish. The day before or even 2 days ahead, bake the yam slices in the pan for 30 minutes. Make the sauce, pour it into the baking dish with the partially cooked yams, cool and store in the fridge. On the day of, give it a final bake for 35-40 minutes at 400°