Rum Buttered Yams are Perfect for the Holidays.
Rum Buttered Yams
Recipes > Dinner > Side Dishes > Rum Buttered Yams

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Recipe Checklist:
Ingredients
  • 2 Large Yams, large diced
  • 1/4 cup of Whole Butter
  • 1/4 cup of Brown Sugar
  • 1/4 cup of Rum
  • Parsley for Garnish
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Ice Bath
  • Stock Pot of Boiling Water
  • Slotted Spoon
  • Large Spider Strainer
  • Medium Mixing Bowl
  • Strainer
  • Medium Saute Pan
  • Measuring Cup
Estimated Time
45 Minutes
Yield
Serves 4-6
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If you have had them, you know that Rum Buttered Yams are perfect for any holiday feast. If you have not made them you may not know that, despite the number of steps, they are actually fairly easy to prepare and are a great example of Dishes that Require Multiple Techniques.

Preparation

The Yams should be cut into a Large Dice before you begin. You should also have an Ice Bath on hand to stop any Carry Over Cooking after Blanching the Yams. Preheat your oven to 375° F to 400° F (191° C to 204° C).

Method

Blanch the Diced Yams and then Vent them in the Ice Bath. Dry them and put them aside for a few minutes on a Cutting Board or clean plate.

Next, heat the Whole Butter in an oven-safe Sauté Pan on Medium/High Heat. When it is bubbling, add in the Brown Sugar to begin making a Glaze for the Yams. When everything is bubbling nicely together take the Sauté Pan off of the heat to avoid any flare ups, and add in the Rum to Deglaze the pan. Return the Sauté Pan to the heat. IF THE RUM, OR ITS FUMES, COME IN CONTACT WITH THE FLAME or HEAT, IT WILL FLAMBÉ (BURST INTO FLAMES). It is a dramatic technique, when you use it intentionally. It is very dangerous when you use it by accident.

Let the Rum, Brown Sugar and Whole Butter cook down for a minute or two, long enough to incorporate everything and then add in the Blanched Yams. Use a Wooden Spoon to gently stir and coat the Yams with the Glaze.

When the Yams are well coated, take the oven-safe Sauté Pan off the heat and place it in your preheated oven. Roast the Yams at 375° F to 400° F (191° C to 204° C) for about half an hour, or until the Yams are Knife Tender.

Serve them immediately, Hold them warm in the oven at 225˚ F for up to 2 hours, or let them Temper to room temperature and then hold them cold in the refrigerator for up to 2-3 days. Reheat the cooled Rum Buttered Yams for service.

There are many steps in this Recipe, including Deglazing with FLAMMABLE RUM. If you care to follow along with us as we make the dish, Join Smart Kitchen and navigate to the Rum Buttered Yams Exercise.