Ingredients:

  • 2 cans (29 oz each) Bruce’s Canned Yams, drained (reserve 1/4 cup liquid)
  • 0.5 cup (113g) Unsalted butter
  • 1 cup (200g) Dark brown sugar, packed
  • 0.5 cup (100g) Granulated white sugar
  • 1 tsp (6g) Sea salt
  • 1 tbsp (15ml) Pure vanilla extract
  • 0.5 tsp (1g) Ground cinnamon
  • 0.25 tsp (0.5g) Ground nutmeg
  • 1 tsp (5ml) Fresh lemon juice
  • 0.5 cup (60g) Toasted pecan halves

Instructions:

  1. Place the butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Once melted, whisk in the brown sugar, white sugar, sea salt, cinnamon, and nutmeg. Add the 1/4 cup of reserved canning liquid. Bring to a vigorous simmer for 5–7 minutes until the mixture thickens into a molten lava consistency.
  2. Carefully fold the drained Bruce’s Yams into the bubbling syrup using a lifting motion with a silicon spatula to prevent breaking. Reduce heat to medium-low.
  3. Simmer uncovered for 10–15 minutes to allow water to evaporate and the syrup to transform into a thick mahogany glaze. Add the vanilla extract and lemon juice in the final 2 minutes. Fold in toasted pecans if using. Remove from heat when yams look translucent and sauce coats the back of a spoon.