Candied Yams Pecan Crust (Printable)

Silky candied yams paired with a crisp pecan crust create a rich, comforting dessert ideal for festive meals.

# What You'll Need:

→ Pecan Crust

01 - 1.5 cups pecan halves
02 - 0.5 cup old-fashioned oats
03 - 0.33 cup brown sugar
04 - 0.25 teaspoon salt
05 - 0.33 cup unsalted butter, melted

→ Candied Yams Filling

06 - 2 cups cooked mashed yams
07 - 0.75 cup packed brown sugar
08 - 0.5 cup evaporated milk
09 - 2 large eggs
10 - 0.25 cup unsalted butter, melted
11 - 1 tablespoon maple syrup
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon ground cinnamon
14 - 0.5 teaspoon ground nutmeg
15 - 0.25 teaspoon ground ginger
16 - 0.25 teaspoon salt

→ Topping

17 - 0.5 cup pecan halves
18 - 2 tablespoons brown sugar

# Step-by-Step Guide:

01 - Preheat oven to 350°F.
02 - In a food processor, pulse pecans, oats, brown sugar, and salt until finely ground. Add melted butter and pulse until mixture resembles wet sand.
03 - Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
05 - Pour filling into the pre-baked pecan crust and smooth the top.
06 - Toss pecan halves with brown sugar and arrange over the filling.
07 - Bake for 55 to 65 minutes, or until the center is set and a knife inserted comes out clean. Cover the crust edges with foil to prevent over-browning if needed.
08 - Cool completely before slicing. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • The pecan crust is buttery and nutty without requiring fancy pastry skills or constant fussing.
  • This filling has this incredible velvety texture that tastes way more impressive than the simple ingredients suggest.
  • It actually tastes even better the next day, so you can make it ahead without stress.
02 -
  • The filling will look slightly looser than you'd expect when you pour it in, but that's exactly right—it firms up beautifully as it bakes and cools.
  • If you skip the pre-baking of the crust, the bottom stays doughy instead of crisp, and that one step makes all the difference between a crust you're proud of and one that disappoints.
  • Roasting your yams before mashing them instead of boiling them is the secret move that makes people ask if you added something mysterious—it's just concentrated flavor.
03 -
  • Don't be afraid of that pecan topping—brown sugar and pecans together create little pockets of sweetness and crunch that elevate the whole pie.
  • If your filling seems to be cooking too fast on top before the center is set, tent it loosely with foil for the last 15 minutes; the filling will continue to set from the gentle heat.
Return