Candied Yams with Pecan Crumble Topping

A Decadent Southern Delight

Imagine the warmth of a cozy kitchen during the holidays, the aroma of sweet yams caramelizing in a rich blend of butter, brown sugar, and spices wafting through the air. It’s a comforting scent that conjures up memories of family gatherings, laughter, and indulgence. Candied yams, a quintessential Southern side dish, are more than just a staple on the Thanksgiving table they’re a celebration of flavor and tradition. But what if we take this classic dish up a notch? By adding a crunchy, buttery pecan crumble topping, we’re transforming these humble roots into a show-stopping masterpiece that will leave your guests clamoring for seconds. This recipe marries the silky, melt-in-your-mouth texture of yams with the irresistible crunch of pecans, creating a symphony of textures and tastes. Whether you’re a novice in the kitchen or a seasoned cook looking for a fresh take on a beloved dish, this recipe is sure to become a favorite in your home.

Why You’ll Love This Candied Yams with Pecan Crumble Topping Recipe

• Bursting with Flavor: The natural sweetness of yams is amplified by a glaze of brown sugar and maple syrup, while the addition of warm spices like cinnamon and nutmeg adds depth and complexity.
• Crunchy Contrast: The pecan crumble topping provides a satisfying crunch that contrasts beautifully with the soft, tender yams underneath.
• Easy to Make: Despite its gourmet appearance, this dish is straightforward and easy to prepare, making it perfect for holiday dinners or any special occasion.
• Versatile Side Dish: Candied yams can accompany a wide range of dishes, from roasted turkey to glazed ham, or even stand alone as a sweet-savory dessert.
• Nutrient-Rich: Yams are packed with vitamins and minerals like vitamin C, potassium, and fiber, so you can enjoy this indulgent dish without the guilt.

How to Make Candied Yams with Pecan Crumble Topping

Ingredients:

For the Candied Yams:

• 4 large yams (or sweet potatoes), peeled and sliced into 1/2-inch rounds
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

For the Pecan Crumble Topping:

• 1 cup pecans, chopped
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes

Instructions:

1. Prepare the Yams: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange the sliced yams in the dish, overlapping slightly if necessary.
2. Make the Candied Glaze: In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth. Pour this mixture over the yams, ensuring each slice is well-coated.
3. Bake the Yams: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the yams are tender but not falling apart.
4. Prepare the Pecan Crumble Topping: While the yams are baking, make the crumble. In a separate bowl, combine the chopped pecans, flour, oats, brown sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Add the Topping: Remove the yams from the oven and discard the foil. Sprinkle the pecan crumble topping evenly over the yams.
6. Final Bake: Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the topping is golden brown and the yams are bubbly and caramelized.
7. Serve: Let the dish cool slightly before serving. The yams will be tender and sweet, with a buttery, nutty crunch on top that’s simply irresistible.

Tips for Perfect Candied Yams

• Choosing the Right Yams: Look for yams or sweet potatoes that are firm with smooth skin and no blemishes. The fresher, the better.
• Balancing Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar in the glaze. You can also add a splash of orange juice to the glaze for a citrusy twist.
• Making Ahead: You can prepare the yams and topping separately a day in advance. Store them in the fridge and assemble just before baking for a hassle-free side dish.
• Add a Zing: For a little extra flair, try adding a teaspoon of orange zest or a splash of bourbon to the glaze.
• Nut-Free Option: If you have nut allergies, swap the pecans for sunflower seeds or simply omit the crumble and top with a marshmallow layer instead.

Candied Yams with Pecan Crumble Topping Recipe FAQ

Candied Yams with Pecan Crumble Topping

Thomas J. Moss

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6

Calories 310 kcal

Equipment

• Baking dish,
• – Mixing bowls
• – Whisk
• Knife
• pastry cutter (optional)

Ingredients

  

• For the Candied Yams:
• 4 large yams or sweet potatoes, peeled and sliced into 1/2-inch rounds
• 1/2 cup unsalted butter melted
• 1/2 cup brown sugar packed
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• For the Pecan Crumble Topping:
• 1 cup pecans chopped
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar packed
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold and cut into small cubes

Instructions

 

• Prepare the Yams: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange the sliced yams in the dish, overlapping slightly if necessary.
• Make the Candied Glaze: In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth. Pour this mixture over the yams, ensuring each slice is well-coated.
• Bake the Yams: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the yams are tender but not falling apart.
• Prepare the Pecan Crumble Topping: While the yams are baking, make the crumble. In a separate bowl, combine the chopped pecans, flour, oats, brown sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
• Add the Topping: Remove the yams from the oven and discard the foil. Sprinkle the pecan crumble topping evenly over the yams.
• Final Bake: Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes, or until the topping is golden brown and the yams are bubbly and caramelized.
• Serve: Let the dish cool slightly before serving. The yams will be tender and sweet, with a buttery, nutty crunch on top that’s simply irresistible.

Notes

For an extra-crispy topping, broil the dish for the last 2-3 minutes, watching closely to prevent burning.

Nutrition Information (Per Serving):

Calories: 310 | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 170mg | Potassium: 450mg | Fiber: 4g | Sugar: 24g | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

Let me know!

Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.