Candied Yams Pecan Crust

There's something about November that makes me crave this pie—not just any pie, but one with a crust that shatters between your teeth and a filling so silky it practically melts on your tongue. My neighbor once described it as tasting like autumn in dessert form, and she wasn't wrong. The first time I made it, I was nervous about the pecan crust holding together, but watching it turn golden in the oven felt like watching something magical happen. Now it's become the one dish people ask me to bring, the one that somehow turns a simple gathering into something memorable.

I made this pie for my sister's book club once, and what I remember most wasn't the compliments, but the quiet moment when someone went back for seconds without saying anything—just smiled and cut another slice. That's when I knew the recipe had moved beyond just being good; it had become something people genuinely wanted more of. The kitchen smelled like cinnamon and caramel for hours afterward, and honestly, that's part of the charm.

Ingredients

• Pecan halves (1 1/2 cups for crust, plus 1/2 cup optional for topping): Pecans give the crust its signature crunch and rich, slightly buttery flavor—pulse them until they're grainy but not powdery, or you'll end up with paste instead of texture.
• Old-fashioned oats (1/2 cup): These add structure and a subtle chewiness to the crust, keeping it from being too crumbly when you slice.
• Brown sugar (1/3 cup for crust, 3/4 cup for filling, 2 tablespoons optional for topping): Pack it down when measuring for the filling—it sounds fussy but it makes a real difference in sweetness and moisture.
• Unsalted butter (1/3 cup melted for crust, 1/4 cup melted for filling): Cold butter in crusts is a classic rule, but melted here actually works better because you're pressing it in, not rolling it out.
• Cooked, mashed yams (2 cups): Roast them before mashing if you have time—it concentrates the flavor and makes the filling taste almost caramelized.
• Evaporated milk (1/2 cup): This is what makes the filling silky without making it watery; regular milk won't give you the same creamy texture.
• Eggs (2 large): They set the filling and add richness without being noticeable as egg flavor.
• Vanilla extract (1 teaspoon): A small amount that rounds out all the warm spices and keeps them from feeling heavy.
• Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), ginger (1/4 teaspoon): These three are the backbone—they warm up the yams and make each bite taste like comfort itself.
• Salt (1/4 teaspoon for crust, 1/4 teaspoon for filling): Don't skip this; it balances the sweetness and makes every flavor pop.
• Maple syrup (1 tablespoon): Just a touch to add depth without overwhelming the yam flavor.

Instructions

Warm your oven and prep your space:

Get your oven to 350°F and have your 9-inch pie dish ready on a baking sheet—this makes moving it in and out safer and catches any drips. A baking sheet underneath is one of those small moves that saves you from oven cleanup later.

Build the pecan crust:

Pulse your pecans with oats, brown sugar, and salt in a food processor until everything looks like wet sand with some slightly larger pecan pieces still visible. Add the melted butter and pulse just until it all comes together—you want it to hold when you squeeze it but not turn into a dense ball.

Press and pre-bake:

Pour the mixture into your pie dish and use your fingers or the bottom of a measuring cup to press it firmly into the bottom and up the sides, creating an even thickness. Bake for 10 minutes until it's set but not browned, then let it cool while you make the filling.

Blend the filling until silky:

Combine all filling ingredients—mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla, and spices—in a large bowl and whisk until absolutely smooth with no lumps. If you see any yam chunks, take an extra moment to break them down; lumps won't smooth out during baking.

Pour and top:

Gently pour the filling into your cooled crust and smooth the top with a spatula. If you're using the optional pecan topping, toss those halves with brown sugar and scatter them over the filling now.

Bake until the center is just set:

Slide it into the oven for 55 to 65 minutes—you're looking for the edges to be set but the very center to still have a tiny bit of jiggle when you gently shake the pie. If your crust edges are browning too fast, cover them with foil around the 40-minute mark.

Cool with patience:

Let the pie cool completely at room temperature before even thinking about slicing—this gives the filling time to set properly and makes serving clean slices possible. Rushing this step means you'll have filling that falls apart, so use this time to make coffee or tidy up.

Save

There was this moment last Thanksgiving when my cousin took a bite and closed her eyes for a second, and when she opened them she just said, 'This tastes like home.' That's what this pie does—it doesn't just taste good, it reminds people of why they gather around tables in the first place.

Why Roasting Makes All the Difference

I learned this the hard way after making the pie with boiled yams the first few times and wondering why it never tasted quite as rich as I wanted. Then one November I roasted them instead, and the difference was immediate—the yams had this deeper, almost caramelized sweetness that made the whole pie taste more sophisticated. Now I always roast them, and it's become one of those small cooking moves that feels almost meditative as you wait for them to soften in the oven.

The Magic of Evaporated Milk

A friend once asked why I didn't just use regular milk, and I didn't have a good answer until I actually tried it—the filling turned out separated and watery instead of creamy and smooth. Evaporated milk is concentrated, so it adds richness without adding liquid, and that's exactly what you need for a filling that slices cleanly instead of falling apart on the plate. It's one of those ingredients that sounds old-fashioned until you realize it's actually genius.

Serving and Storage Secrets

This pie is forgiving in the best way—it tastes wonderful at room temperature, chilled, and even gently warmed up the next day. If you're making it ahead for a gathering, bake it the day before and store it covered at room temperature; it actually develops more flavor as it sits. A dollop of whipped cream or vanilla ice cream is the expected finish, but honestly, a slice on its own with a cup of strong coffee is sometimes the best way to experience it.

• Slice with a long, warm knife dipped in hot water and wiped clean between cuts for neat, clean pieces.
• Cover any leftover pie loosely with plastic wrap and it keeps fresh for three days at room temperature or up to five days chilled.
• This pie also freezes beautifully for up to a month if you wrap it well, making it perfect for baking ahead of the season.

Save

This pie has become my answer to almost any gathering because it feels special without demanding perfection. Every time someone comes back for seconds or asks for the recipe, I know I've made something worth making again.

Recipe FAQs

→ What type of nuts are used in the crust?

Pecan halves are finely ground and mixed with oats, brown sugar, and butter to create a crisp, nutty crust.

→ Can I substitute yams with another ingredient?

Sweet potatoes make an excellent substitute, offering a similar texture and sweetness.

→ How do the spices affect the filling's flavor?

Ground cinnamon, nutmeg, and ginger add warm, aromatic notes that complement the sweetness of the yams.

→ Is there an option to make this dish gluten-free?

Yes, using certified gluten-free oats in the crust ensures the dish is gluten-free friendly.

→ What is the best way to serve this dish?

Serve at room temperature or chilled. It pairs beautifully with whipped cream or vanilla ice cream for added richness.

→ How can I prevent the crust from over-browning?

Cover the crust edges with foil during baking to protect them from excessive browning while the filling sets.