Ultimate 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 For Candied Yams with Pecan Crumble Topping:

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 with Pecan Crumble Topping

• 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.

FAQ For Candied Yams with Pecan Crumble Topping Recipe

Weekend Brunch?

Make fluffy Sourdough Discard Pancakes – perfect for mornings!

People Also Ask

1. Are candied yams and candied sweet potatoes the same thing?

While often used interchangeably, candied yams and candied sweet potatoes refer to two different foods:

• Yams: True yams are starchy, dry, and less sweet. They originate from Africa and Asia and have a rough, bark-like skin. True yams are rarely used in U.S. recipes.
• Sweet potatoes: What most Americans call yams are actually orange-fleshed sweet potatoes, which are sweeter, softer, and more commonly used in recipes like candied yams. In most U.S. recipes for candied yams, sweet potatoes are the main ingredient.

2. Why are my candied yams runny?

Candied yams can become runny due to several reasons:

• Excess liquid: Using too much water, syrup, or butter can make the dish watery.
• Undercooking: The syrup needs to simmer long enough to thicken and caramelize.
• Incorrect sugar ratio: Too little sugar can prevent the syrup from thickening properly.
• Solution: Simmer the syrup longer, reduce the liquid, or add a thickening agent like cornstarch to achieve the right consistency.

3. Why do people put marshmallows on candied yams?

Adding marshmallows to candied yams is a uniquely American tradition:

• Sweet topping: Marshmallows create a caramelized, gooey layer that enhances the dish’s sweetness.
• Contrast: They provide a soft, fluffy texture that complements the dense, caramelized yams.
• Historical note: This practice began in the early 20th century as a marketing strategy by marshmallow manufacturers. While optional, marshmallows remain a popular topping for holiday candied yams.

4. Do sweet potatoes need to be cooked before baking?

No, sweet potatoes do not need to be cooked before baking:

• Direct baking: Sweet potatoes can be baked raw. Simply wash, dry, and place them in the oven.
• Optional boiling: Boiling sweet potatoes beforehand can reduce baking time but may result in a softer texture unsuitable for some dishes. Baking raw sweet potatoes allows their natural sweetness to develop fully.

5. Should you poke holes in sweet potatoes before baking?

Yes, poking holes in sweet potatoes is recommended:

• Releases steam: Piercing the skin prevents the sweet potatoes from bursting during baking.
• Even cooking: Allows steam to escape, ensuring the inside cooks evenly. Use a fork to gently poke a few holes around each sweet potato before baking.

6. Why do you soak sweet potatoes before baking?

Soaking sweet potatoes before baking can be beneficial for certain recipes:

• Removes excess starch: Soaking helps create crispier edges, especially for fries or roasted sweet potatoes.
• Enhances texture: It makes the outside crispier while keeping the inside tender.
• Optional step: Soaking is not necessary for dishes like mashed or candied sweet potatoes. If soaking, pat the sweet potatoes dry before baking to avoid sogginess.

Common Mistakes When Making Candied Yams with Pecan Crumble:

1. Using too much liquid: Excess butter or syrup can result in a watery dish. Stick to the recipe’s measurements for the best consistency.
2. Skipping the crumble prep: Not mixing the crumble properly can lead to uneven texture or flavor. Combine the pecans, sugar, and spices thoroughly before sprinkling.
3. Overcooking the yams: Overcooked yams lose their structure and become mushy. Test with a fork for tenderness but avoid overbaking.
4. Ignoring the syrup reduction step: Failing to simmer the syrup long enough can leave it thin and underwhelming.
5. Uneven yam slices: Cutting yams into uneven pieces can cause inconsistent cooking, with some pieces undercooked and others overcooked.

Conclusion

Candied Yams with Pecan Crumble elevate a classic dish with a crunchy, nutty topping that complements the rich, caramelized yams. By balancing the sweetness and spices, reducing the syrup properly, and ensuring even cooking, you can create a holiday side dish that’s both comforting and impressive. Avoid common mistakes like using too much liquid or overcooking, and take care to prepare the pecan crumble for a perfectly crisp finish. This recipe is sure to be a hit at any festive gathering!

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

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