Candied Yams Pecan Streusel (Printable)

Tender yams in buttery spiced syrup topped with crunchy pecan streusel, 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

# How to Cook:

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 simmer for 12 to 15 minutes until tender but holding their shape. Drain thoroughly in a colander.
03 - Transfer cooked yams to a large mixing bowl. Add melted butter, brown sugar, maple syrup, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Toss gently until all pieces are evenly coated.
04 - Pour the yam mixture into the prepared baking dish and spread into a uniform, even layer.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and work it in with a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs. Fold in the chopped pecans.
06 - Distribute the pecan streusel evenly over the yam layer, covering the surface completely.
07 - Bake uncovered for 25 to 30 minutes until the topping turns golden brown and the edges show signs of bubbling.
08 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • It feels fancy enough for holiday tables but easy enough that you won't stress the day-of.
  • The pecan streusel adds that irresistible crunch that makes people come back for seconds.
  • You can prepare it hours ahead and just pop it in the oven when you need it.
02 -
  • Don't skip the pre-cooking step for the yams—boiling them first ensures they're tender all the way through instead of staying firm in the middle.
  • Keep your butter cold when making the streusel or it won't have that desirable crumbly texture.
03 -
  • Toast your pecans lightly in a dry skillet for 2 to 3 minutes before chopping them—it brings out a deeper, almost caramelized flavor that transforms the entire topping.
  • If your streusel is browning too fast, loosely tent the casserole with foil for the last 10 minutes of baking to protect it.
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