Candied Yams with Pecans

My neighbor once brought over a small casserole dish of candied yams, still warm from her oven, and the smell that escaped when I lifted the foil was pure November—butter, cinnamon, and something almost caramel-like. I'd never made them before, always assumed they were fussy or required some special technique, but watching her explain how simple it truly was while we ate them straight from the dish changed everything. Now it's become my go-to when I need something that feels fancy but requires barely any effort, and honestly, it's hard to mess up.

Last Thanksgiving, I made this for a potluck where everyone was bringing something green or lean, and watching people go back for seconds of pure buttered yams was kind of hilarious—like we'd all been craving comfort without admitting it. One person asked if I'd added bourbon, which I hadn't, but the maple and cinnamon had done their job so well that everyone assumed there was some secret ingredient hiding in there.

Ingredients

• Yams (2 medium, about 1 lb): The thinner you slice them, the faster they cook and the more glaze they absorb—I learned this by accident when I cut one particularly thin and realized it had more flavor than the thicker rounds.
• Unsalted butter (3 tbsp): Unsalted lets you taste the caramelization without it getting masked by salt, and it browns beautifully once the glaze starts bubbling.
• Light brown sugar (1/4 cup, packed): Packed brown sugar means more molasses flavor, which matters more here than you'd think—it's what makes this feel less like a diet side dish and more like something worth eating.
• Pure maple syrup (1 tbsp): Real maple syrup adds depth that regular sugar can't touch; the fake stuff tastes thin by comparison.
• Ground cinnamon (1/2 tsp): This is where the soul of the dish lives—don't skimp or use stale cinnamon, and consider cracking a stick into the glaze if you want it to feel even more special.
• Ground nutmeg (1/8 tsp): A whisper of nutmeg is all you need; too much and it tastes like pie filling, not enough and you miss the warmth it adds.
• Kosher salt (1/8 tsp): Salt balances the sweetness so your palate doesn't get tired halfway through the dish.
• Pecan halves (1/3 cup): Toasting them separately is the move—it keeps them crispy instead of getting soggy from the glaze, and it fills your kitchen with the best smell.
• Vegetable oil (1/2 tsp): Just enough to coat the pecans for even toasting without making them greasy.

Instructions

Set the stage:

Preheat your oven to 375°F and lightly grease a small baking dish—this matters because a dry dish can cause sticking, and you want every bit of glaze to stay on those yams.

Toast the pecans first:

In a small skillet over medium heat, warm the vegetable oil, then add your pecan halves and stir almost constantly for 2–3 minutes until they smell incredible and look slightly darker. This takes discipline because you have to keep moving them so they don't burn, but it's worth it.

Arrange the yams:

Lay your yam rounds in a single layer in the baking dish, letting them overlap slightly—this helps them stay moist as they cook and creates little pockets where the glaze pools.

Build the glaze:

Melt your butter over medium heat in a small saucepan, then whisk in the brown sugar, maple syrup, cinnamon, nutmeg, and salt until smooth—you're looking for a moment when it just starts to bubble at the edges, which means the flavors have come together.

Coat and cover:

Pour that gorgeous glaze evenly over the yams and gently toss to coat everything, then cover the dish tightly with foil and slide it into the oven for 25 minutes.

Uncover and finish:

Pull off the foil, give the yams a gentle toss (some glaze might have pooled on one side), and bake uncovered for another 10–15 minutes until the yams are fork-tender and the glaze has thickened slightly—you'll know it's ready when the sauce looks glossy rather than watery.

Final touch:

Scatter those toasted pecans over the top right before serving so they stay crunchy and don't absorb any steam.

Merken

There's something about this dish that makes people soften—like yams, butter, and pecans trigger some kind of permission slip to just enjoy eating without overthinking it. I've watched stressed dinner guests visibly relax after a few bites, and that's when I knew this recipe had crossed over from just being food into being something that actually does something.

Why This Works as a Side Dish

Most side dishes either disappear completely or taste so plain you forget about them by the next morning, but candied yams sit in this weird sweet spot where they're substantial enough to feel like part of the meal without overshadowing the main dish. The yams themselves are naturally sweet, so the glaze doesn't have to work as hard—it just has to amplify what's already there and add texture through the pecans.

Making It Ahead and Storing Leftovers

You can assemble everything up to the point of pouring the glaze the night before, then just pop it in the oven when you're ready to cook—this is a lifesaver on days when timing is tight. Leftovers keep in the fridge for about three days in a covered container, and they reheat beautifully either in a low oven or even gently in the microwave, though the pecans lose their crunch if they're added too early.

Small Tweaks That Change the Game

While the recipe is perfect as written, there's room to play with it once you've made it once or twice. Some additions I've loved include a pinch of fresh orange zest stirred into the glaze, a tiny splash of vanilla extract for extra depth, or even a pinch of cayenne pepper if you want a barely-there spicy undercurrent that makes people ask what's different about it.

• Fresh orange zest in the glaze adds brightness without making it taste citrusy, just makes everything feel alive.
• A small handful of chopped pecans mixed into the glaze before pouring creates pockets of nuttiness throughout instead of just on top.
• If you ever swap in sweet potatoes, they're firmer than yams so they might need 5 extra minutes of cooking time.

Merken

This is the kind of recipe that proves you don't need complicated techniques or fancy ingredients to make something memorable—just butter, yams, and a little attention to what's happening in the oven. It's become my proof that sometimes the most satisfying dishes are the ones that feel effortless.

Antworten auf Rezeptfragen

→ Wie werden die Pecannüsse am besten geröstet?

Pecannüsse in einer Pfanne mit etwas Öl bei mittlerer Hitze 2-3 Minuten rösten, bis sie aromatisch duften. Dabei regelmäßig wenden.

→ Kann ich statt Yams auch Süßkartoffeln verwenden?

Ja, Süßkartoffeln sind eine gute Alternative und passen geschmacklich gut zu der süßen Glasur und den Pecannüssen.

→ Wie bleibt die Glasur besonders homogen und dickflüssig?

Die Zutaten für die Glasur sollten gemeinsam in einem kleinen Topf erhitzt werden, bis die Mischung leicht zu blubbern beginnt, aber nicht karamellisiert.

→ Welcher Schritt sorgt für die zarte Konsistenz der Yams?

Die Yams werden zunächst abgedeckt 25 Minuten gebacken, wodurch sie weich werden, bevor sie ohne Deckel noch einmal karamellisieren.

→ Kann die Butter für eine vegane Variante ersetzt werden?

Für eine vegane Variante eignet sich pflanzliche Butter oder Margarine, ohne den Geschmack und die Konsistenz wesentlich zu verändern.