Instructions
- Bring a large pot of salted water to a boil over high heat on the stove.
- In a medium, heavy saucepan over high heat on the stove, combine 240 millilitres 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 180 millilitres). Mix in the remaining 1 tablespoon of bourbon, the vinegar, ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Put half of the glaze into a small saucepan.
- Cut the yams diagonally into 1 centimetre slices, each about 7.5 centimetres long. Cook the yams in the pot of boiling water until just 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.
- Prepare the grill for direct cooking over medium heat (180°C to 230°C).
- Brush the cooking grates clean. Grill the yam slices over direct medium heat, with the lid closed, 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.
- Brush the cooking grates clean. Grill the yam slices over medium heat, with the lid closed, 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.
Glaze
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