Candied Yams Pecan Streusel (Print View)

Tender yams coated in spiced syrup, topped with a buttery pecan streusel for a comforting side dish.

# What You’ll Need:

→ Yams Base

01 - 3 lbs yams or sweet potatoes, peeled and cut into 1-inch cubes
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup pure maple syrup
05 - 1/4 cup heavy cream
06 - 1 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp salt

→ Pecan Streusel Topping

10 - 1 cup pecan halves, roughly chopped
11 - 1/2 cup all-purpose flour
12 - 1/2 cup light brown sugar, packed
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/2 tsp ground cinnamon
15 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add yam cubes and cook for 12-15 minutes until tender but still holding their shape. Drain thoroughly in a colander.
03 - Transfer cooked yams to a large bowl. Add melted butter, brown sugar, maple syrup, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Gently toss to coat all pieces evenly.
04 - Pour the yam mixture into the prepared baking dish, spreading into an even layer.
05 - Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Distribute pecan streusel evenly over the yam layer, covering the entire surface.
07 - Bake uncovered for 25-30 minutes until the topping is golden brown and the edges show gentle bubbling.
08 - Remove from oven and allow to cool for 10 minutes before serving to set the layers.

# Expert Advice:

01 -
  • It's the kind of side dish that people actually fight over, not just politely eat.
  • The pecan streusel stays gloriously crunchy even after sitting on the table for a while.
  • You can prep it the morning of and bake it just before serving, which saves your sanity on busy holiday days.
02 -
  • Don't skip the parboiling step, no matter how tempting it seems, because raw yams will stay hard in the center while the edges get mushy.
  • Cold butter for the streusel is non-negotiable if you want that crunchy texture instead of a dense cake topping.
03 -
  • If your yams are really large, cut them slightly smaller because they cook more evenly and absorb the syrup better.
  • The streusel will continue crisping up as it cools, so pull it from the oven when it's just turning golden rather than waiting until it's deeply browned.
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