Candied Yams Toasted Pecans

My aunt's kitchen always smelled like cinnamon and butter the moment we arrived for the holidays, and this candied yams dish was the reason why. She'd peel those yams with this meditative focus, as if the slicing itself was part of the ritual, and somehow the simple combination of brown sugar, maple syrup, and pecans turned something so humble into the dish everyone actually fought over. I've since learned it's not about fancy technique—it's about respecting the sweetness that's already there and letting the oven do most of the work for you.

I made this for a potluck once where the kitchen was a chaotic symphony of overlapping recipes, and somehow this quiet little side dish became the conversation piece. Someone asked for the recipe on a napkin, and I realized it wasn't just nostalgia making it special—it was genuinely good, and more importantly, it was easy enough that they'd actually make it.

Ingredients

• Medium yams (about 1 lb), peeled and cut into 1/2-inch rounds: Choose yams that are firm and roughly the same size so they cook evenly; thinner rounds help them soften while still holding their shape.
• Unsalted butter (3 tbsp): This is your flavor foundation, so don't shortcut it with margarine—the butter creates that silky glaze that coats each yam slice.
• Light brown sugar, packed (1/4 cup): The packed measurement matters because it gives you more molasses depth than loose brown sugar would.
• Pure maple syrup (1 tbsp): This isn't just sweetening; it adds a subtle complexity that white sugar alone can't achieve.
• Ground cinnamon (1/2 tsp): Measure this carefully because cinnamon flavor builds quickly and can easily overpower if you're heavy-handed.
• Ground nutmeg (1/8 tsp): This small amount adds warmth without announcing itself; it's the secret ingredient that makes people ask what they're tasting.
• Kosher salt (1/8 tsp): Salt amplifies the sweetness and prevents the glaze from tasting one-dimensional.
• Pecan halves (1/3 cup): Toast these yourself rather than buying pre-toasted—the aroma and the precise crunch you get is worth those extra three minutes.
• Vegetable oil for toasting (1/2 tsp): A light coating helps the pecans toast evenly without burning.

Instructions

Set your stage:

Preheat the oven to 375°F and grease a small baking dish while it's warming up—this simple prep work keeps you from scrambling later.

Toast those pecans:

Heat the skillet over medium heat and toss the pecans with oil for 2 to 3 minutes, stirring constantly until the kitchen fills with that nutty, almost toasty aroma. You'll know they're done when they smell irresistible; set them aside and let them cool slightly.

Arrange your yams:

Spread the yam rounds in a single layer in the prepared dish, overlapping them slightly if needed—even arrangement means even cooking.

Build the glaze:

Melt butter in a small saucepan, then add brown sugar, maple syrup, cinnamon, nutmeg, and salt, stirring until smooth and just starting to bubble. This takes about 2 minutes, and you'll notice it transition from grainy to silky.

Coat and cover:

Pour that glossy glaze over the yams and gently toss everything together so each slice gets coated, then cover tightly with foil and slide into the oven for 25 minutes.

Finish with heat:

Remove the foil, give the yams another gentle toss, and bake uncovered for 10 to 15 minutes longer until they're tender and the glaze has thickened slightly. You're looking for edges that are just starting to caramelize.

Crown with pecans:

Sprinkle those toasted pecans over the top just before serving so they stay crisp and don't get soggy from the steam.

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There's something unexpectedly comforting about watching yams transform in the oven, the sugar and spices mingling together into something that smells like home no matter where you grew up. This dish somehow became the thing I make when I want to remind myself that good food doesn't need to be complicated.

Why Yams Love This Approach

Yams are naturally sweet and starchy, so they don't need heavy-handed treatment—they just need a little coaxing and warmth to show off what they've already got. The covered baking keeps them from drying out while they soften, and then that uncovered finish lets the glaze concentrate and cling to each slice. It's the difference between a yam side dish and something you'd make again on purpose.

Scaling and Substitutions

If you're cooking for more people, this recipe scales beautifully—just multiply the ingredients and use a larger baking dish, adding a few extra minutes to the covered baking time if needed. Sweet potatoes work in a pinch, though they're slightly less dense, so watch them more closely and reduce the cooking time by a few minutes. For dairy-free versions, use a quality plant-based butter and the result will be nearly identical.

Serving and Storage Wisdom

Serve this warm or at room temperature—it's honestly just as good either way, which makes it perfect for crowded holiday tables where timing never lines up perfectly. Leftovers keep for three days in an airtight container in the fridge, and you can gently reheat them in a 300°F oven with a damp towel over the top to keep them from drying out.

• Add a pinch of orange zest to the glaze if you want a subtle citrus note that plays beautifully with the cinnamon.
• Make the glaze ahead of time and store it in the fridge; you can assemble and bake the dish while you're managing everything else on the stove.
• Toasted pecans are the non-negotiable part of this recipe, so don't skip that step even if you're short on time.

Save

This simple side dish has a way of becoming the thing people remember from the meal, the recipe they ask for, the comfort they return to. Make it once and you'll understand why.

Recipe FAQs

→ Can I substitute sweet potatoes for yams?

Yes, sweet potatoes can be used interchangeably with yams for a similar texture and flavor.

→ How do I toast pecans evenly?

Toast pecans in a skillet over medium heat with a bit of oil, stirring frequently until fragrant, about 2-3 minutes.

→ Is there a dairy-free option for the butter?

Plant-based butter substitutes work well to maintain the rich flavor without dairy.

→ Can I add extra spices to the glaze?

Adding a pinch of orange zest or extra cinnamon enhances the glaze’s complexity and aroma.

→ What cooking dish size is recommended?

A small baking dish around 1 quart size allows even cooking and easy tossing of the yams.