Candied Yams Pecan Streusel (Print Version)

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

# What You’ll 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 Make It:

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 bowl. Add melted butter, brown sugar, maple syrup, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Gently toss until all yam pieces are evenly coated.
04 - Pour the yam mixture into the prepared baking dish and spread into an even, single 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 fingers until the mixture resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Sprinkle the pecan streusel mixture evenly over the yams, distributing as coverage across the entire surface.
07 - Bake uncovered for 25 to 30 minutes until the topping turns golden brown and the edges are bubbling.
08 - Remove from oven and allow the casserole to cool for 10 minutes before portioning and serving.

# Additional Tips::

01 -
  • The streusel topping stays genuinely crunchy even after sitting on warm yams, which feels like a small miracle.
  • You can have this ready in under an hour, leaving your oven space free for other dishes.
  • It tastes like holiday comfort without tasting overly sweet or cloying.
02 -
  • Don't skip the parboiling step thinking you'll save time; raw yams won't soften enough in 25 minutes and you'll end up with a weird texture mix where some pieces are soft and others are chalky.
  • Cold butter is essential for the streusel; if it's warm, it'll melt into the flour and you'll get a dense, cakey topping instead of crumbly texture.
03 -
  • Make the streusel topping while the yams cook so you're not rushed at the end, and your hands won't warm the butter.
  • If your pecan halves are large, chop them a little finer than you think you need to—they expand in perception when mixed with flour.
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