Dinner

Candied Yams with Toasted Pecans

Name: Candied Yams with Toasted Pecans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large yams; 1 cup brown sugar; 1/2 cup butter; 1/2 cup chopped toasted pecans; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

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These candied yams with toasted pecans are a warm, cozy side that pairs sweet, buttery syrup with tender, caramelized yams and a crunchy pecan topping. The smell of brown sugar and cinnamon fills the kitchen as the syrup bubbles and coats the yam slices. The yams become soft and creamy, while the pecans add a toasted, nutty crunch. This dish works beautifully for holiday meals or a comforting weeknight dinner. If you enjoy pecan-topped sides, you may also like this mini pineapple cranberry cheese balls with pecans for a bright, bite-sized appetizer.

Recipe Information

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 440 kcal
Protein: 4 g
Carbohydrates: 62 g
Fat: 21 g
Fiber: 5 g
Sugar: 36 g
Sodium: 100 mg

Why Make This Candied Yams with Toasted Pecans

This recipe turns simple yams into a sweet, aromatic side that pleases most palates. The brown sugar and butter make a glossy caramel that soaks into the yams. Cinnamon adds warmth and depth. Toasted pecans give a crunchy contrast to the soft, velvety texture of the yams. It’s quick to prepare and fills the house with inviting smells—perfect for holidays or any meal when you want something comforting and a little festive.

How to Make Candied Yams with Toasted Pecans

Start by peeling and slicing the yams. Make a simple brown sugar sauce with butter, cinnamon, and vanilla. Pour the sauce over the yams in a baking dish, cover, and bake until soft. Uncover, add toasted pecans, and bake a bit longer so the top caramelizes and the nuts warm through. Serve warm so the syrup is glossy and the texture is silky.

Ingredients:

4 large yams
1 cup brown sugar
1/2 cup butter
1/2 cup chopped toasted pecans
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). Peel and cut the yams into slices about 1/4- to 1/2-inch thick so they cook evenly.

Step 2: Mixing

In a saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, vanilla extract, and salt, mixing until combined and smooth. Heat briefly until the sugar dissolves and the mixture becomes a syrup.

Step 3: Cooking

Place the sliced yams in a baking dish in an even layer. Pour the butter and sugar mixture over the yams, spreading it so each slice gets some syrup. Cover the dish with aluminum foil and bake for 30 minutes to steam and soften the yams.

Step 4: Finishing

Remove the foil, sprinkle the chopped toasted pecans on top, and bake for an additional 15 minutes until the yams are tender and the top is caramelized. Serve warm so the sauce is glossy and the pecans stay crunchy.

How to Serve Candied Yams with Toasted Pecans

Serve these yams warm as a side to roasted turkey, ham, or grilled chicken. They also pair well with simple greens or a tangy cranberry sauce to balance the sweetness. For a casual meal, spoon them over cottage cheese or alongside pork chops. Garnish with a few extra toasted pecan halves and a light sprinkle of cinnamon for a pretty finish.

How to Store Candied Yams with Toasted Pecans

Refrigerator: Cool to room temperature, cover tightly, and store in an airtight container for up to 4 days.
Freezer: Place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes. Add a splash of water or butter if the syrup has thickened too much.

Expert Tips for Perfect Candied Yams with Toasted Pecans

Cut yams to uniform thickness so they cook evenly.
Toast pecans lightly in a dry skillet for 3–5 minutes, stirring, until fragrant—watch them closely so they don’t burn.
Use light or dark brown sugar for subtle flavor differences; dark brown gives a deeper molasses note.
If you like a richer sauce, stir a tablespoon of maple syrup or orange juice into the sugar mixture.
For creamier yams, test tenderness with a fork before removing from the oven.
Use unsalted butter if you want full control of sodium; adjust salt to taste.

Delicious Variations

Marshmallow Topping: For a classic holiday twist, add mini marshmallows in the last 5 minutes of baking and broil briefly until golden.
Maple Pecan: Replace half the brown sugar with pure maple syrup for a maple-forward flavor.
Spiced Version: Add 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the sugar mixture for warm spice.
Citrus Kick: Add 1 teaspoon orange zest to the sugar syrup for a bright lift.
Savory-Sweet: Mix in 2 tablespoons of chopped bacon with the pecans for a salty contrast.

Frequently Asked Questions

Q: Can I use regular sweet potatoes instead of yams?
A: Yes. In many stores the terms are used interchangeably. Any sweet potato or yam variety works. Adjust cooking time if slices are thicker.

Q: Do I need to toast the pecans first?
A: Toasting the pecans brings out their oil and flavor and adds crunch. You can skip toasting in a pinch, but toasting is recommended.

Q: Can I make this ahead of time?
A: Yes. Assemble and bake the yams, then cool and refrigerate up to 4 days. Reheat in the oven and add fresh toasted pecans before serving to keep them crisp.

Q: How do I prevent the sauce from becoming too runny or too hard?
A: The sauce will thicken as it cools. If it seems thin after baking, return to the oven uncovered for a few minutes to reduce. If it hardens in the fridge, reheat gently and stir in a small splash of water or butter.

Q: Can I reduce the sugar or use a sugar substitute?
A: You can reduce the brown sugar for a less sweet dish, but the syrup will be less glossy. For sugar substitutes, use one designed for baking and follow the manufacturer’s conversion—texture and caramelization will differ.

Q: What baking dish should I use?
A: Use a medium baking dish that fits the sliced yams in a single layer with a little overlap—about 9×13 inches works well. A deeper dish will require slightly longer baking time.

Conclusion

This candied yams with toasted pecans recipe is simple, comforting, and full of warm, familiar flavors. The tender yams soaked in buttery brown sugar syrup and topped with crunchy toasted pecans make a memorable side that’s easy to prepare. For another pecan-forward idea to serve at gatherings, check out Candied Yams (Sweet Potatoes) with Pecans and Marshmallows for a classic variation that adds marshmallows to the mix. Give this recipe a try—its sweet aroma and rich texture may become a new favorite.