Candied Yams Pecan Streusel (Printable)

Tender yams bathed in spiced syrup topped with crunchy pecan streusel, perfect for festive sides.

# 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 Make It:

01 - Preheat oven to 350°F and 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 firm. Drain well 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 to coat all pieces evenly.
04 - Transfer the yam mixture to the prepared baking dish, spreading into an even layer.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in using a pastry blender or fingertips until the mixture resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Sprinkle the pecan streusel evenly over the yam layer, covering the surface.
07 - Bake uncovered for 25-30 minutes until the topping is golden brown and the edges are bubbling.
08 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The pecans toast as they bake, turning impossibly crispy while the yams stay tender and sweet underneath—textural contrast that feels almost luxurious.
  • It actually gets better the next day when all those spices have had time to mingle, making it perfect for making ahead.
  • You'll find yourself making it year-round instead of just for holidays because it pairs with everything from roasted chicken to a simple weeknight dinner.
02 -
  • Don't skip the parboiling step thinking you can bake it all raw—the yams need that head start or they'll still be firm when the streusel is burnt.
  • Cold butter in the streusel is non-negotiable if you want that crumbly texture; soft butter will turn it into a dense cake topping and you'll regret it.
03 -
  • Cut your yams into uniform pieces so everything cooks at the same rate and you don't end up with some chunks raw and others collapsed.
  • The secret to golden streusel is not stirring it once it's on top—let it bake undisturbed so the butter can brown and the pecans can toast.
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