Pin My aunt's kitchen always smelled like cinnamon and butter around Thanksgiving, but it wasn't until I watched her make this candied yams casserole that I understood why people actually looked forward to the side dishes. She'd hum while layering the golden yams, and I realized it wasn't just about following a recipe—it was about creating something warm enough to make everyone at the table pause mid-conversation. That first bite of tender yams wrapped in buttery spice, topped with that crackling pecan crust, changed how I thought about holiday cooking forever.
I made this for my first potluck as an adult, nervous and armed with a baking dish wrapped in foil for the drive. A coworker took one spoonful and said, 'Did you make this?' and something about that simple question made me feel like I'd actually accomplished something in the kitchen. Her surprised expression stuck with me more than any compliment ever could.
Ingredients
- Yams or sweet potatoes (3 lbs): Choose ones that feel firm and unblemished, as they hold their shape better during cooking and soaking up the buttery syrup.
- Unsalted butter (1/2 cup melted): This is your base flavor, so using real butter makes an actual difference you'll taste.
- Light brown sugar (1/2 cup packed): Pack it into your measuring cup so you get the full molasses goodness without it compressing after baking.
- Pure maple syrup (1/4 cup): The real stuff matters here—it adds depth that regular pancake syrup can't touch.
- Heavy cream (1/4 cup): This small amount creates a silky coating that keeps the yams moist under the topping.
- Vanilla extract (1 tsp): Don't skip it, even though it seems subtle—it rounds out all the warm spices.
- Ground cinnamon and nutmeg (1 tsp and 1/2 tsp): These are what make your house smell like the holidays, so use fresh spices if you can.
- Salt (1/2 tsp): A small pinch of salt in a sweet dish actually makes everything taste more like itself.
- Pecan halves (1 cup chopped): Rough chopping means you get different sizes, creating better texture contrast when baked.
- All-purpose flour (1/2 cup): This helps bind the streusel so it forms into actual crumbs instead of becoming paste.
- Cold unsalted butter (1/4 cup cubed): Cut it into small pieces before you start working it in—this is the secret to a tender streusel.
Instructions
- Heat your oven and prepare:
- Set the oven to 350°F and grease your baking dish thoroughly so nothing sticks to the edges. You want that dish ready to go before the yams are cooked.
- Par-cook the yams:
- Boil salted water and add your cubed yams, letting them cook for 12 to 15 minutes until they're tender enough to poke through but still holding their shape. You're not making mash here—they need to stay intact enough to coat evenly.
- Build the flavor base:
- Combine the cooked yams with melted butter, brown sugar, maple syrup, cream, vanilla, and all your spices in a large bowl. Toss gently but thoroughly so every piece gets that sweet, spiced coating.
- Transfer to the baking dish:
- Spread the yam mixture into an even layer, pressing gently so you have a stable base for the topping. Don't crush them—you want distinct pieces, not a paste.
- Make the streusel topping:
- Combine flour, brown sugar, cinnamon, and salt, then cut in your cold butter cubes using a pastry blender or your fingertips until the mixture looks like coarse breadcrumbs. Stir in the chopped pecans gently so they stay whole and visible.
- Top and bake:
- Sprinkle the streusel evenly over the yams and slide the dish into the oven. Bake uncovered for 25 to 30 minutes, watching for golden color on top and bubbling at the edges.
- Cool before serving:
- Let it rest for 10 minutes out of the oven—this gives the filling time to set so it doesn't fall apart when you scoop it onto plates.
Pin Years later, my mom asked me to bring this to our family Thanksgiving, and suddenly I was the person who made the yams that people actually finished. There's something quietly powerful about becoming known for a dish—it transforms something you made once into something that belongs to your story.
The Marshmallow Question
Some families add mini marshmallows during the last 10 minutes of baking, and honestly, it's a divisive move. The marshmallows melt slightly into the yams and create a cloud-like topping that leans harder into dessert territory. If you're serving this at a traditional holiday table, test the waters with your family first—some people find it perfect, others feel it crosses into too-sweet territory. Either way works, so follow your gut and the preferences of the people you're cooking for.
Timing and Temperature
The 350°F temperature is steady and forgiving, allowing the filling to heat through without the top burning before everything underneath is warm. If you notice the streusel browning too quickly, you can loosely cover the dish with foil for the last 10 minutes, then remove it to finish crisping. Oven temperatures vary wildly, so start checking at 20 minutes—you're looking for that golden topping and gentle bubbling around the edges, not any blackening.
Storage and Serving Suggestions
This casserole actually tastes better the next day after the flavors have settled, and it reheats beautifully—just cover it loosely and warm in a 325°F oven for about 15 minutes. It pairs perfectly with roasted turkey or ham, but it's equally delicious alongside a vegetarian spread if that's your table's vibe. I've even eaten leftovers straight from the fridge as a strange, wonderful breakfast.
- Prep it the morning of and bake it just before dinner so the house fills with that irresistible cinnamon-butter smell.
- If you have tree nut allergies in your crowd, swapping walnuts or omitting the streusel entirely still leaves you with a beautiful, delicious casserole.
- Make this gluten-free by using certified gluten-free flour in the streusel—the texture comes out nearly identical.
Pin This recipe has quietly become the dish I make whenever I want to feel capable and generous at the same time. There's real magic in something this straightforward that brings so much warmth to a table.