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Bobby Flay Sweet Yams

Featured in Tasty Vegetarian Meals Made Simple.

This dish turns tender yams into a classy treat. They're coated in a rich bourbon-pecan glaze, finished with juicy pomegranate seeds and fresh greens. Bobby Flay gives this humble veggie an eye-catching upgrade.

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Emily Watson
Updated on Thu, 27 Mar 2025 22:29:16 GMT
Golden-fried yams topped with a glossy glaze, sprinkled with pecans, pomegranate seeds, and fresh herbs. Pin it
Golden-fried yams topped with a glossy glaze, sprinkled with pecans, pomegranate seeds, and fresh herbs. | thefamilycooks.com

Chef Flay's unique take on sweet potatoes works pure wonders on your dinner table. The rounds come out with a perfect char on the outside while staying soft inside, all enhanced by a caramel drizzle with bourbon notes, topped with crunchy pecans and bright pops of pomegranate. This approach turns ordinary sweet potatoes into something you'll absolutely love.

Delightful Taste Harmony

The magic of this dish comes from how everything works together. The potatoes' natural sweetness pairs wonderfully with the warm bourbon flavor, while lime and pomegranate bring a fresh zing. You can whip it up for a regular dinner but it's fancy enough for special occasions too.

What You'll Need

  • 4 large sweet potatoes: Pick out firm ones from the Jewel or Hannah types, skin removed and sliced into 1-inch circles so they all cook the same.
  • 1/2 cup unsalted butter: Let it sit out to soften, you'll use some for cooking and the rest for the sauce.
  • 1/3 cup dark brown sugar: You'll need 2 tablespoons for the potatoes and the rest goes in your sauce.
  • 1/4 cup bourbon: Pick something tasty that you'd drink yourself, or swap in apple cider vinegar if you prefer.
  • 1 tablespoon ground ginger: Make sure it's nice and aromatic for that warm taste.
  • 2 limes: You'll want both the juice and zest, go with fresh ones not the bottle stuff.
  • 1 cup pecans: Give them a quick toast and break them up roughly for better texture.
  • 1/2 cup canola oil: This helps you get that nice golden outside on the potatoes.
  • 1/2 cup pomegranate seeds: Look for juicy, plump ones to sprinkle on top.
  • Salt and pepper: Add to your liking, kosher salt works best.
  • 1/4 cup fresh parsley: Chop it up fine for a pop of color and freshness.

Cooking Process

Prep Your Potatoes
Get a big pot of salty water bubbling. Toss in your sweet potato rounds and let them cook for about 7-8 minutes until they're just soft when you poke them. Drain them well and pat them dry with paper towels. Sprinkle with 2 tablespoons brown sugar plus some salt and pepper.
Whip Up The Sauce
Mix the leftover brown sugar with ginger and bourbon in a small pot over low heat. After the sugar melts, add 1/4 cup butter and squeeze in the lime juice. Let it bubble gently for 3-4 minutes until it thickens slightly. Mix in your toasted pecans and 2 tablespoons parsley, and keep it warm.
Get That Perfect Char
Pour canola oil into a big cast iron pan and heat it up on medium-high. Cook potato rounds in small batches, about 3-4 minutes each side until they're nice and crispy with a deep golden color. Put them on paper towels to soak up extra oil.
Put It All Together
Lay out your charred potato rounds on a nice plate. Pour the warm bourbon sauce all over them. Scatter pomegranate seeds, lime zest, and the rest of your parsley on top. Serve right away while everything's still warm.

Tips For Best Results

  • Make sure your potato slices are completely dry before they hit the pan or they won't get that nice char.
  • Keep an eye on your sauce as it cooks because sugar can burn in seconds.
  • Heat your pecans in a dry pan for 5-7 minutes until they smell good, then let them cool before chopping.
  • Cook off some of the bourbon separately if you want a thicker sauce.
  • Try adding cinnamon or paprika during holiday time for extra flavor.

Tweak It Your Way

  • For no dairy, swap in plant-based butter using the same amounts.
  • Got nut allergies? Use pumpkin or sunflower seeds instead of pecans.
  • No bourbon? Mix 3 tablespoons apple cider vinegar with 1 teaspoon vanilla instead.
  • This goes great with meat dishes, grilled fish, or a mix of roasted veggies.
A skillet filled with baked sweet potato slices topped with pomegranate seeds, chopped pecans, and fresh herbs. Pin it
A skillet filled with baked sweet potato slices topped with pomegranate seeds, chopped pecans, and fresh herbs. | thefamilycooks.com

Frequently Asked Questions

→ Why pre-boil yams?

Boiling softens the inside, while frying crisps up the outer layer. Let them dry completely before frying for the best crunch.

→ Can I skip bourbon?

Sure, swap it for apple juice or mix maple syrup with a bit of vanilla for a similar sweet depth without booze.

→ What’s the point of toasting pecans?

Toasting pulls out the natural oils and makes them more flavorful, adding a nice pop to your sauce.

→ How do I avoid burning sugar?

Keep the heat gentle and keep an eye on it. Sugar goes from perfect to scorched really fast.

→ Can I prep this ahead?

You can boil the yams and prep the sauce ahead of time, but fry and plate right before serving to keep it fresh and crispy.

Sweet Yams

A fancy take on yams paired with a bourbon-pecan glaze and fresh pomegranate, a masterpiece from Bobby Flay.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Vegetarian

Difficulty: Intermediate

Cuisine: American

Yield: 2 Servings (1 portion)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 3 medium-sized sweet potatoes.
02 1/3 cup whiskey.
03 2 teaspoons chopped parsley (dried).
04 1 tablespoon parsley (fresh, chopped).
05 3 tablespoons melted butter.
06 2 teaspoons sea salt.
07 1 lime, halved.
08 1 teaspoon grated ginger.
09 3 tablespoons dark brown sugar.
10 1/4 cup fresh pomegranate arils.
11 1 teaspoon cracked black pepper.
12 2 tablespoons vegetable oil.
13 1/4 cup roasted pecan halves.

Instructions

Step 01

Salt some boiling water and cook the sweet potatoes for 7 minutes. Add half the brown sugar, season with pepper and salt, then stir well.

Step 02

Melt the rest of the sugar with the grated ginger. Stir in the butter and whiskey, and let it bubble. Add pecans, lime juice, dried parsley, and sprinkle some salt and pepper.

Step 03

Warm up the oil in a frying pan. Brown the sliced potatoes until crisp and golden on both sides.

Step 04

Drizzle the sauce over the top. Add some pomegranate seeds and dress with lime zest and fresh parsley.

Notes

  1. Low heat keeps the sauce smooth.
  2. Toast the pecans beforehand for extra flavor.
  3. Pat potatoes dry before frying to crisp them up.
  4. Bourbon can be reduced separately if you like.
  5. Season to your taste throughout.
  6. Makes a classy side dish.

Tools You'll Need

  • Small pan for sauces.
  • Non-stick frying pan.
  • Mixing bowls.
  • Cup measurers.
  • Heat-resistant spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts (pecans).
  • Contains dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 545
  • Total Fat: 40 g
  • Total Carbohydrate: 25 g
  • Protein: 2 g