Candied Yams Pecan Streusel (Print)

Tender yams coated in rich syrup with a crispy pecan streusel topping for warm, comforting dishes.

# Ingredients:

→ 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 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp 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 tsp ground cinnamon
15 - Pinch of salt

# Instructions:

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 boil. Add yam cubes and cook for 12-15 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 pieces are evenly coated.
04 - Pour the seasoned 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 the mixture with a pastry blender or fingertips until it resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Distribute pecan streusel mixture evenly across the yam layer.
07 - Bake uncovered for 25-30 minutes until the streusel is golden brown and the casserole edges are bubbling.
08 - Remove from oven and allow to cool for 10 minutes before serving.

# Pro Tips:

01 -
  • The contrast between creamy yams and that crunchy, nutty topping is dangerously addictive.
  • It looks fancy enough to impress but honest enough that you won't stress while making it.
  • This dish somehow makes everyone at the table eat vegetables without thinking twice.
02 -
  • Don't skip the par-cooking step—trying to bake raw yams all the way through means the topping burns before the insides are tender.
  • Cold butter is non-negotiable for the streusel; if your kitchen is warm, pop the cubed butter back in the fridge for 5 minutes before working it in.
  • The 10-minute rest after baking isn't just about cooling—it lets the moisture settle so you get cleaner, more attractive servings.
03 -
  • Use a pastry blender if you have one—it keeps your hands from warming the butter, which is the whole point of working quickly with cold ingredients.
  • Toast the pecans for 5 minutes in a 350°F oven before chopping them if you want the nuttiest possible flavor in every bite.
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