Candied Yams Pecan Streusel (Printable Page)

Tender yams in buttery syrup topped with a crunchy pecan streusel for a comforting side dish.

# 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 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

# Step-by-Step Guide:

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 fold to coat all pieces evenly.
04 - Pour the yam mixture into 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 work with a pastry blender or fingertips until mixture resembles coarse crumbs. Fold in chopped pecans.
06 - Distribute pecan streusel evenly over the yam layer.
07 - Bake uncovered for 25 to 30 minutes until topping is golden brown and edges are bubbling.
08 - Remove from oven and let cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The pecan streusel stays crunch even after sitting on the warming tray for an hour, which honestly feels like magic.
  • You can prep the yams and topping the night before, then just bake it while you're juggling everything else.
  • It tastes like comfort but looks elegant enough to make you proud when it hits the table.
02 -
  • Do not skip the boiling step—it softens the yams just enough that they finish cooking in the oven without turning to mush or staying hard in the middle.
  • Cold butter in the streusel is non-negotiable; warm butter will turn the topping into dense cake instead of crispy crumbles.
  • The casserole will keep bubbling slightly after you pull it from the oven, so those 10 minutes of resting aren't just for you to catch your breath—they're essential for structure.
03 -
  • Slice the yams while they're still slightly warm after boiling—they cut more cleanly and uniformly, which means they cook at the same rate.
  • If your brown sugar has hardened into a brick, microwave it for 10 seconds with a damp paper towel to soften it, and you'll avoid lumps in the filling.
  • The moment the edges start bubbling is your signal to set the timer—baking it too long past that point dries out the yams, but not quite long enough leaves the topping pale and soft.
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