Candied Yams Pecan Streusel (Print version)

Tender yams baked with spiced syrup and a crunchy pecan streusel topping, ideal for holiday meals.

# 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

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Add yam cubes and cook for 12-15 minutes until tender but still holding 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. Gently toss until all pieces are evenly coated.
04 - Pour seasoned yam mixture into prepared baking dish and spread into an even layer.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and work together using a pastry blender or fingertips until mixture resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Distribute pecan streusel topping evenly over yam mixture.
07 - Bake uncovered for 25-30 minutes until topping turns golden brown and mixture bubbles at the edges.
08 - Allow casserole to cool for 10 minutes before serving to set the layers.

# Cooking tips:

01 -
  • The contrast between soft, spiced yams and crunchy pecans makes every bite feel intentional and satisfying.
  • It comes together in about an hour, which means you can make it the morning of your gathering without stress.
  • This tastes fancy enough for a holiday table but simple enough that even a nervous cook can nail it.
02 -
  • Don't skip the pre-cooking of yams—raw yams take forever to bake and end up unevenly cooked, ruining the whole dish.
  • Cold butter is non-negotiable for the streusel; warm butter will melt into the flour and create a dense, greasy topping instead of those precious crunchy bits.
03 -
  • Use a pastry blender instead of your fingers if your kitchen is warm—your body heat melts the butter before you can create those texture pockets that make the topping sing.
  • Taste the filling mixture before baking and adjust cinnamon or salt to your preference—it's your last chance to make it exactly right.
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