Candied Yams Pecan Streusel (Print)

Tender yams coated in spiced syrup topped with a crunchy pecan streusel, perfect for festive meals.

# Components:

→ Yams Base

01 - 3 pounds 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

# Directions:

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 12-15 minutes until tender but still holding their shape. Drain thoroughly in a colander.
03 - Transfer cooked yams to a large mixing 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 yam mixture into the prepared baking dish and spread into an even, single layer.
05 - In a medium mixing bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs. Fold in chopped pecans.
06 - Distribute pecan streusel evenly across the yam surface in an even layer.
07 - Bake uncovered for 25-30 minutes until the topping turns golden brown and the edges begin to bubble.
08 - Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The pecan streusel stays genuinely crunchy even after sitting on top of warm yams, which is rarer than you'd think.
  • It comes together in under an hour from start to table, making it perfect when you're juggling multiple dishes.
  • The maple syrup adds complexity that regular brown sugar never quite achieves, and guests always notice the difference.
02 -
  • If you skip the parboiling step, your yams will still be hard in the center while the edges burn, so don't assume the oven alone will cook them through.
  • Cold butter in the streusel is not optional, because room temperature butter creates a dense, cake-like topping instead of that shattered, crispy texture everyone craves.
03 -
  • Buy yams that feel heavy for their size, because they contain more moisture and create a silkier finished texture.
  • Dice your yams as evenly as possible, and if you find yourself with some larger pieces, just give them a quick head start in the boiling water before adding the smaller ones.
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