Bourbon-Glazed Yams with Mint

[Draggingtree]

Bourbon-Glazed Yams with Mint

INGREDIENTS

GLAZE

· 1 cup plus 1 tablespoon bourbon, divided

· 6 tablespoons light corn syrup

· 6 tablespoons packed dark brown sugar

· ¼ cup (½ stick) unsalted butter

· ¾ cup chopped fresh mint leaves

· ¼ teaspoon cider vinegar

· Kosher salt

· Freshly ground black pepper

· 2 yams, each 2½ to 3 inches in diameter and 8 to 9 inches long, peeled

· 2 tablespoons finely chopped fresh mint leaves

INSTRUCTIONS

1. Bring a large pot of salted water to a boil over high heat.

2. In a medium, heavy saucepan over high heat, combine 1 cup of the bourbon, the corn syrup, brown sugar, butter, and mint. Bring to a boil, stirring until the sugar dissolves. Continue boiling until the syrup is reduced and thickened enough to coat the back of a spoon, about 8 minutes, stirring occasionally. Set a strainer over a measuring cup or small bowl and strain the glaze, pressing down to release all of the glaze (you should have about ¾ cup). Mix in the remaining 1 tablespoon bourbon, the vinegar, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Put half of the glaze into a small saucepan.

3. Cut the yams diagonally into ½-inch slices, each 3 to 4 inches long. Cook the yams in the pot of boiling water until tender but not falling apart, 7 to 8 minutes. Drain thoroughly. Brush the yams generously on both sides with the remaining glaze and season each with a pinch of salt and pepper.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

5. Brush the cooking grates clean. Grill the yam slices over direct medium heat, with the lid closed as much as possible, until well marked and heated through, 4 to 5 minutes, turning once. Transfer to a platter. Warm the glaze in the saucepan over medium heat. Drizzle the glaze over the yams and top with the mint. Serve warm.