Crown Royal Yam Bake Recipe

Serves 8
3 lbs yams 
1/2 cup brown sugar
1/2 cup Stonewall Maine Maple Syrup
1/4 cup butter
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp kosher salt (optional)
1/3 cup Crown Royal Whisky

Grease a shallow 3qt baking dish; set aside.
Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer). Preheat oven to 375°F. In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky. Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.


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