Candied Yams Pecan Streusel

My aunt's kitchen smelled like cinnamon and brown sugar for three days straight before Thanksgiving, and I finally figured out why—she was making this candied yams casserole from scratch, testing it obsessively because it had to be perfect. Years later, I watched her hands work through the motions with such ease that I realized this dish had become muscle memory for her, something she could make half-asleep if needed. The first time I attempted it myself, I undercooked the yams and ended up with chunks that wouldn't soften properly, but that mistake taught me to trust the boil time and listen for the tender surrender of a fork piercing the flesh. Now whenever I make it, I think of her standing at that stove, and somehow mine tastes a little closer to hers each time.

I once brought this to a potluck where a neighbor I barely knew tried it, then asked for the recipe before even finishing her plate—that's when I knew the maple syrup and cream combination was doing something right. She actually made it that weekend and came back raving about how her teenage son, who claimed he didn't like sweet potatoes, ate three helpings. There's something about the balance of spice and buttery sweetness that converts skeptics into believers.

Ingredients

• Yams or sweet potatoes (3 lbs, peeled and cubed): Cut them into 1-inch pieces so they cook evenly and won't turn to mush—I learned this by making them too small once and ending up with mashed potato texture instead of tender chunks.
• Unsalted butter (1/2 cup melted, plus 1/4 cup cold cubed): Using unsalted lets you control the salt level and prevents the streusel from tasting greasy.
• Light brown sugar (1 cup total): Pack it firmly when measuring so you get consistent sweetness throughout the dish.
• Pure maple syrup (1/4 cup): This is the secret that makes people ask what's different—don't skip it or substitute with imitation.
• Heavy cream (1/4 cup): This creates that luxurious coating and prevents the casserole from drying out as it bakes.
• Vanilla extract (1 tsp): A touch of vanilla rounds out all those warm spices and makes the flavor more complex.
• Ground cinnamon (1.5 tsp total): Cinnamon is the backbone here, so make sure yours is fresh or the dish will taste flat and dusty.
• Ground nutmeg (1/2 tsp): Just a whisper of nutmeg prevents the casserole from tasting one-dimensional.
• Salt (1/2 tsp base, pinch for streusel): Salt amplifies the sweetness and makes every spice sing.
• Pecan halves (1 cup roughly chopped): Rough chop so you get varied texture—some fine crumbs mixed with larger pieces for biting into.
• All-purpose flour (1/2 cup): This helps create that crumbly streusel texture instead of a dense clump.

Instructions

Heat your oven and prepare:

Preheat to 350°F and grease a 9x13-inch baking dish with butter or cooking spray so nothing sticks.

Boil the yams until just tender:

Bring a large pot of salted water to a rolling boil, add the cubed yams, and cook for 12 to 15 minutes—you want them soft enough to pierce easily but still holding their shape. Drain well in a colander and let them sit for a moment so excess water evaporates.

Coat the yams in the sweet syrup:

Place the drained yams in a large bowl and add the melted butter, brown sugar, maple syrup, heavy cream, vanilla, cinnamon, nutmeg, and salt. Gently toss with a spatula or wooden spoon, being careful not to break apart the tender pieces—you're creating a glorious glaze that clings to each cube.

Spread into the baking dish:

Transfer the coated yams to your prepared dish and spread them into an even layer so they cook uniformly and the edges don't dry out.

Make the streusel topping:

In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt, then add the cold butter cubes and either use a pastry blender or pinch with your fingertips until it resembles coarse sand. Stir in the chopped pecans—the mixture should feel crumbly and rich.

Crown the casserole:

Sprinkle the pecan streusel evenly over the yams, breaking up any large clumps with your fingers so it distributes naturally.

Bake until golden and bubbling:

Bake uncovered for 25 to 30 minutes until the streusel turns deep golden brown and you see the filling starting to bubble at the edges. The aroma will fill your entire kitchen.

Rest before serving:

Let the casserole cool for 10 minutes so it sets slightly and becomes easier to portion without everything sliding around.

Save

There was a year when my cousin brought her new husband to Thanksgiving and he ate three servings of this casserole, then quietly asked my aunt if she'd teach him how to make it because he'd grown up eating canned sweet potatoes and thought that was the only way. Watching someone discover that food can be elevated and homemade at the same time felt like witnessing a small, delicious awakening.

Make It Ahead

You can assemble this casserole up to 24 hours before baking—just cover it tightly with foil and refrigerate, then add 5 to 10 minutes to the baking time since it'll be cold going in. This flexibility is one reason it became my go-to holiday side dish, because it lets you focus on everything else that needs last-minute attention. I've even made the streusel topping separately and stored it in an airtight container overnight, then added it fresh before baking for extra crunch.

Variations and Swaps

Walnuts work beautifully if pecans aren't your thing, or try a mix of both for complexity. Some people stir in mini marshmallows during the last 10 minutes of baking for that classic holiday aesthetic. If you want to make it gluten-free, swap in certified gluten-free flour in the streusel and it bakes up just the same.

Serving and Storage

This casserole serves eight generously and pairs perfectly alongside roast turkey, ham, or as the centerpiece of a vegetarian holiday spread. Leftovers keep for up to three days in the refrigerator—reheat gently covered with foil at 300°F until warmed through, or enjoy cold straight from the fridge like a spiced sweet potato side salad.

• Serve it warm so the butter coating clings to the yams and the streusel stays crispy.
• A dollop of whipped cream or a sprig of fresh thyme makes it feel even more special at the table.
• Don't be shy about making two batches—leftovers have a way of disappearing faster than you expect.

Save

This dish has a way of becoming tradition—once you make it once, people start asking for it every year, their expectations built on that one perfect bite. That's not pressure; that's love.

Recipe Questions & Answers

→ What is the best way to cook yams for this dish?

Boil the yams in salted water until just tender but not falling apart, approximately 12-15 minutes. This ensures a soft texture without becoming mushy.

→ Can I substitute pecans in the streusel topping?

Yes, walnuts can be used as a substitute for pecans, providing a similar crunch and flavor profile.

→ How do I achieve the crunchy texture on top?

The streusel topping combines cold butter with flour, sugar, cinnamon, and chopped pecans, mixed until coarse crumbs form. Baking until golden creates a crisp, crunchy layer.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the yams and streusel topping beforehand and refrigerate. Bake shortly before serving for best texture.

→ Are there any common allergens in this dish?

Yes, it contains dairy (butter, cream), tree nuts (pecans), and gluten (flour). Gluten-free flour alternatives can be used if needed.

→ How can I add extra richness to this dish?

Adding mini marshmallows during the last 10 minutes of baking creates a gooey, sweet layer enhancing richness and texture.