Candied Yams with Pecans (Printable Version)

Tender yams glazed with brown sugar and maple syrup, topped with toasted pecans for a rich side.

# Ingredient List:

→ Yams

01 - 2 medium yams (about 1 pound), peeled and cut into 1/2-inch rounds

→ Glaze

02 - 3 tablespoons unsalted butter
03 - 1/4 cup light brown sugar, packed
04 - 1 tablespoon pure maple syrup
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1/8 teaspoon kosher salt

→ Topping

08 - 1/3 cup pecan halves
09 - 1/2 teaspoon vegetable oil for toasting

# Directions:

01 - Preheat oven to 375°F. Lightly grease a small baking dish with approximately 1 quart capacity.
02 - In a small skillet over medium heat, toast pecan halves with vegetable oil for 2 to 3 minutes, stirring frequently until fragrant. Set aside.
03 - Arrange yam rounds evenly in the prepared baking dish in a single layer.
04 - In a small saucepan, melt butter over medium heat. Add brown sugar, maple syrup, cinnamon, nutmeg, and salt. Stir until smooth and mixture just begins to bubble.
05 - Pour glaze evenly over yams and gently toss to coat thoroughly.
06 - Cover baking dish tightly with foil and bake for 25 minutes.
07 - Remove foil, gently toss yams, and bake uncovered for additional 10 to 15 minutes until yams are tender and glaze thickens.
08 - Sprinkle toasted pecans over yams immediately before serving.

# Expert Advice:

01 -
  • The glaze gets thick and glossy while the yams stay creamy inside, creating that perfect textural contrast without any fussy technique.
  • Toasted pecans add a savory crunch that prevents this from tasting overly sweet, so it actually works as a side dish and not just dessert pretending to be vegetables.
02 -
  • If your yams are still watery after uncovering them, don't panic—just let them go a bit longer without the foil so the liquid reduces and the glaze clings to each slice instead of pooling at the bottom.
  • Toast your pecans separately before the yams go in the oven; this way they stay crisp and don't absorb steam or get soft, which completely changes the textural story.
03 -
  • Cut your yams while the oven preheats so you don't have wet slices sitting around, which can turn mushy once they hit the heat.
  • If you taste the glaze before it goes on the yams and it tastes too sweet, you've spotted the problem early—this is the moment to balance it with a squeeze of lemon or a whisper more salt.
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