Candied Yams Pecan Streusel (Printable)

Tender yams coated in spiced syrup with a crunchy pecan streusel topping, ideal for festive gatherings.

# What You Need:

→ Yams Base

01 - 3 pounds 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 teaspoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon 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 teaspoon ground cinnamon
15 - Pinch of salt

# How-To Steps:

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 to 15 minutes until tender but still 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. Gently toss until all pieces are evenly coated.
04 - Transfer the yam mixture to the 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 cut in using a pastry blender or fingertips until mixture resembles coarse breadcrumbs. Stir in chopped pecans.
06 - Sprinkle pecan streusel mixture evenly over the yam layer, covering the surface completely.
07 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and the edges are bubbling.
08 - Remove from oven and let cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The pecan streusel gets impossibly crunchy while the yams underneath stay silky and spiced, creating this textural magic that feels like comfort and elegance at once.
  • You can prep this entirely the night before and just pop it in the oven, which means you're actually relaxed when guests arrive instead of sweating in the kitchen.
02 -
  • Don't skip the parboiling step or your yams will be hard in the center while the edges turn to mush, which I discovered the embarrassing way.
  • Keep that butter cold for the streusel topping, otherwise you'll end up with a dense cake-like situation instead of a crunchy, textured crown.
03 -
  • Toast your pecan pieces in a dry skillet for 2 to 3 minutes before chopping them, which deepens their flavor and makes the finished topping taste less generic.
  • Cut your yams to exactly 1-inch cubes using a ruler if you're particular like me, because uniformity means even cooking and every spoonful tastes intentional.
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