Candied Yams with Pecans (Printable)

Tender yams glazed in buttery brown sugar with crunchy toasted pecans for a flavorful side dish.

# What You’ll Need:

→ Yams

01 - 2 medium yams (about 1 pound), peeled and cut into 1/2-inch rounds

→ Glaze

02 - 3 tablespoons unsalted butter
03 - 1/4 cup light brown sugar, packed
04 - 1 tablespoon pure maple syrup
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1/8 teaspoon kosher salt

→ Topping

08 - 1/3 cup pecan halves
09 - 1/2 teaspoon vegetable oil for toasting

# How To Make It:

01 - Preheat the oven to 375 degrees Fahrenheit. Lightly grease a small baking dish with 1-quart capacity.
02 - In a small skillet over medium heat, toast the pecan halves with vegetable oil for 2 to 3 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside.
03 - Arrange the yam rounds evenly in a single layer in the prepared baking dish.
04 - In a small saucepan, melt butter over medium heat. Add brown sugar, maple syrup, cinnamon, nutmeg, and salt. Stir continuously until the mixture is smooth and just begins to bubble.
05 - Pour the glaze evenly over the yams. Gently toss to ensure all pieces are evenly coated.
06 - Cover the baking dish tightly with foil and bake for 25 minutes.
07 - Remove foil, gently toss the yams to redistribute the glaze, and return to oven. Bake uncovered for 10 to 15 minutes, or until yams are fork-tender and glaze has thickened.
08 - Sprinkle the toasted pecan halves over the yams immediately before serving.

# Expert Advice:

01 -
  • Ready in under an hour, which means you can pull off a restaurant-quality side dish without the stress.
  • The glaze caramelizes beautifully, creating those little sticky-sweet pockets that make people ask for seconds.
  • Works for both fancy occasions and lazy weeknight dinners without any apologies.
02 -
  • If you skip toasting the pecans separately and just sprinkle them on raw, they'll soften and lose their crunch—which defeats the purpose of having them there.
  • Don't peek under the foil during the first 25 minutes; the steam is doing important work softening those yams evenly.
  • The glaze will look a bit loose when you first pour it, but trust the oven—it thickens as the yams release their moisture and the heat concentrates the flavors.
03 -
  • Cut your yams to an even thickness so they cook uniformly—a serrated vegetable peeler makes quick work of the skin.
  • If your glaze seems too thin before going into the oven, don't add cornstarch or anything fussy; just give it an extra 5 minutes uncovered at the end.
  • Make the glaze a day ahead and store it in the fridge; it actually tastes deeper the next day and saves you a step on busy cooking days.
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