Candied Yams Toasted Pecans (Print Version)

Buttery brown sugar glaze coats tender yams, finished with crunchy toasted pecans for a rich side.

# 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:

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

# Expert Tips:

01 -
  • The glaze becomes rich and glossy, clinging to each yam slice like edible gold.
  • Toasted pecans add a buttery crunch that makes every bite feel intentional and special.
  • It comes together in under an hour, making it perfect for both holiday stress and casual weeknight cooking.
  • The spice balance feels warm without overpowering, letting the natural yam sweetness shine.
02 -
  • Don't skip the foil-covered baking step—I learned the hard way that uncovered yams bake unevenly and the glaze reduces too fast, turning thick and sticky rather than silky.
  • Tossing the yams gently after removing the foil prevents them from sticking to the bottom and ensures the glaze redistributes as it thickens, creating that restaurant-quality finish.
03 -
  • Cut your yams into consistent 1/2-inch rounds using a sharp knife or mandoline—uniformity is what separates homemade from truly polished.
  • Keep an eye on the pecans while toasting because they go from fragrant to overdone in about 30 seconds, so stay present and listen for that shift in aroma.
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