Candied Yams with Pecans (Printable)

Tender yams baked in a brown sugar glaze topped with crunchy toasted pecans, ideal for festive or weeknight meals.

# What you'll need:

→ Yams

01 - 2 medium yams (about 1 lb), 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

# Method:

01 - Preheat oven to 375°F. Lightly grease a small baking dish with 1 quart capacity.
02 - In a small skillet over medium heat, toast pecan halves with vegetable oil for 2-3 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside.
03 - Arrange yam rounds evenly 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 mixture is smooth and just begins to bubble.
05 - Pour glaze evenly over yams and gently toss to coat thoroughly.
06 - Cover baking dish tightly with foil and bake for 25 minutes.
07 - Remove foil, gently toss yams, and bake uncovered for 10-15 minutes until yams are tender and glaze thickens.
08 - Sprinkle toasted pecans over yams immediately before serving.

# Expert Advice:

01 -
  • Simple and fuss-free: Just 10 minutes of prep and a handful of pantry staples stand between you and a stunning side dish.
  • Small-batch perfection: Sized for 2–3 servings, so nothing goes to waste.
  • Irresistible glaze: Butter, brown sugar, maple syrup, cinnamon, and nutmeg meld into a glossy, deeply flavored sauce that coats every yam round.
  • Crunchy toasted pecans: That final sprinkle of toasted pecans adds texture and a nutty richness that takes the dish to the next level.
  • Naturally gluten-free and vegetarian: A crowd-pleaser that suits many dietary needs at the table.
02 -
  • Toast the pecans fresh: Toast the pecan halves with vegetable oil in a skillet for 2–3 minutes just before baking—fresh toasting brings out their natural oils and maximum flavor.
  • Even slices matter: Cut yam rounds to a consistent 1/2-inch thickness so every piece cooks at the same rate and absorbs the glaze evenly.
  • Seal the foil tightly: A snug foil cover during the first 25 minutes of baking traps steam and ensures the yams become perfectly tender before the glaze reduces.
  • Watch the glaze: In the final uncovered baking stage, keep an eye on the dish—the glaze can go from thickened to over-reduced quickly, so check at the 10-minute mark.
  • Add orange zest for brightness: A small pinch of orange zest stirred into the warm glaze before pouring adds a lively citrus note that complements the warm spices beautifully.
  • Check allergens: This dish contains tree nuts (pecans) and dairy (butter). For a dairy-free version, substitute with plant-based butter and always check all ingredient labels for hidden allergens.
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