Candied Yams Pecan Streusel (Printable View)

Tender yams blended with spices and topped with crunchy pecan streusel for a warm, comforting dish.

# Ingredient List:

→ 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

# How to Make:

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 to 15 minutes until tender but still holding their shape. Drain thoroughly in a colander.
03 - Transfer drained yams to a large 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 seasoned yam mixture into the prepared baking dish. Spread into an even layer using a spatula.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and work into the flour mixture using a pastry blender or your fingertips until it resembles coarse breadcrumbs. Fold in chopped pecans.
06 - Distribute pecan streusel evenly across the yam layer, covering the entire surface.
07 - Bake uncovered for 25 to 30 minutes until the topping turns golden brown and the edges begin to bubble.
08 - Remove from oven and allow to rest for 10 minutes before serving to set the filling.

# Expert Tips:

01 -
  • The pecan streusel gets impossibly crunchy while the yams underneath stay creamy and spiced—textural contrast that feels indulgent but tastes like home.
  • It looks restaurant-worthy with minimal effort, which means you can spend less time cooking and more time with the people who matter.
  • Works equally well as a side dish or a dessert-adjacent ending, making it the most flexible player on any table.
02 -
  • Don't skip the parboiling step thinking you'll save time—undercooked yams will stay hard and waxy even after baking, and overcooked ones turn into baby food; that 12 to 15 minute window is your sweet spot.
  • The moment your streusel topping starts smelling toasty and nutty (around minute 22), start watching closely because the line between golden and burned happens faster than you'd expect.
  • Cold butter in the streusel is non-negotiable if you want that crunchy, irregular texture; if your butter is soft, the whole thing becomes dense and cakey instead of light and crispy.
03 -
  • Weigh your yams if you can—three pounds is generous, and when yams vary wildly in size, weight is the only reliable measure that ensures they all cook in the same timeframe.
  • The secret to an impossibly crunchy streusel that doesn't sink into the filling is making sure your butter pieces are genuinely cold when you sprinkle the topping on; if you're assembling ahead of time, leave the streusel in the fridge until five minutes before baking.
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