Step 1

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

Step 2

Peel and cut yams into 1-inch cubes. Place yams in a deep skillet and just cover with water. Boil for 8-10 minutes, until yams are partially cooked (a fork should be able to poke into them, but they

Step 3

should not be so soft that the fork easily breaks them apart when pierced). Drain the yams,

Step 4

reserving 1⁄2 cup of the water for the sauce.

Step 5

Meanwhile, chop bacon into pieces and cook over medium heat in a separate skillet until crispy and

Step 6

browned.

Step 7

Remove cooked bacon from the skillet and place on the prepared sheet pan along with the drained

Step 8

yams.

Step 9

In the skillet with the bacon grease, add reserved yam water, butter, brown sugar, maple syrup, chili

Step 10

powder, salt, pepper, 2-3 sprigs of thyme, and vanilla. Bring mixture to a simmer, stirring well, until the sugar has fully dissolved into the sauce. Simmer 2-3 minutes longer to reduce sauce by about half.

Step 11

Pour sauce over the yams and bacon on the sheet pan and stir to combine. Spread ingredients into a single layer.

Step 12

Bake for 20-30 minutes, stirring halfway through, until all of the liquid has evaporated and the sauce begins to caramelize over the yams and bacon.

Step 13

Serve immediately, garnished with a bit more fresh thyme, if desired.