Candied Yams with Pecans

Few dishes capture the warmth of a holiday table quite like Candied Yams with Toasted Pecans. Tender yam rounds, bathed in a buttery brown sugar and maple glaze, emerge from the oven glistening and caramelized—then crowned with handfuls of golden, fragrant toasted pecans. This small-batch recipe is designed for those cozy moments when you want all the comfort of a classic side dish without the mountain of leftovers. Whether it's a festive Thanksgiving spread or a simple weeknight dinner, these candied yams deliver deep, soul-satisfying flavor in just 50 minutes.

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The secret to this recipe's magic lies in the glaze. Unsalted butter, packed light brown sugar, pure maple syrup, cinnamon, and a whisper of nutmeg melt together into a sauce that bubbles and thickens around the yams as they bake. The foil-covered first bake steams the yams to tender perfection, while the uncovered finish lets the glaze concentrate and cling to every round. A final shower of pan-toasted pecans adds the crunch that turns a good dish into an unforgettable one.

Ingredients

• Yams: 2 medium yams (about 1 lb), peeled and cut into 1/2-inch rounds
• Glaze:
  • 3 tbsp unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp kosher salt
• Topping:
  • 1/3 cup pecan halves
  • 1/2 tsp vegetable oil (for toasting)

Instructions

Step 1 – Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (about 1 quart).

Step 2 – Toast the pecans

In a small skillet over medium heat, toast the pecan halves with vegetable oil for 2–3 minutes, stirring frequently, until fragrant. Set aside.

Step 3 – Arrange the yams

Arrange the yam rounds evenly in the prepared baking dish.

Step 4 – Make the glaze

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.

Step 5 – Coat the yams

Pour the glaze evenly over the yams, gently tossing to coat.

Step 6 – Bake covered

Cover the dish tightly with foil and bake for 25 minutes.

Step 7 – Bake uncovered

Remove foil, gently toss the yams, and bake uncovered for another 10–15 minutes, or until yams are tender and glaze is thickened.

Step 8 – Add topping and serve

Sprinkle toasted pecans over the yams just before serving.

Zusatztipps für die Zubereitung

Für ein noch intensiveres Aroma empfiehlt es sich, eine Prise Orangenzeste in die Glasur einzuarbeiten—die Zitrusnote hebt die Süße des braunen Zuckers wunderbar hervor. Achte darauf, die Yamswurzel-Scheiben möglichst gleichmäßig zu schneiden, damit sie gleichmäßig garen. Beim Toasten der Pecannüsse in der Pfanne genügt niedrige bis mittlere Hitze: Die Nüsse können schnell verbrennen, also bleib dabei und rühre häufig um.

Varianten und Anpassungen

Wer keine Yamswurzeln zur Hand hat, kann diese problemlos durch Süßkartoffeln ersetzen—Geschmack und Textur sind sehr ähnlich. Für eine milchfreie Variante lässt sich die Butter durch pflanzliche Butter ersetzen, ohne den Charakter des Gerichts zu verändern. Wer es etwas weniger süß mag, kann die Menge an braunem Zucker leicht reduzieren oder den Ahornsirup durch einen neutraleren Süßstoff ersetzen.

Serviervorschläge

Diese karamellisierten Yamswurzeln harmonieren hervorragend mit gebratenem Geflügel oder Schinken und machen sich als festliche Beilage auf dem Thanksgiving- oder Weihnachtstisch besonders gut. Sie passen aber ebenso zu einem einfachen Alltagsessen und lassen sich gut vorbereiten: Die Glasur kann bereits im Voraus zubereitet werden, sodass das Gericht in kurzer Zeit fertig auf dem Tisch steht.

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From the first bubble of the brown sugar glaze to the satisfying crunch of a toasted pecan, Candied Yams with Toasted Pecans is the kind of recipe that earns a permanent spot in your rotation. Simple enough for a Tuesday evening, special enough for a holiday feast—this small-batch side dish proves that great flavors don't require hours in the kitchen or a long ingredient list. Make it once, and it will become the dish everyone asks you to bring again and again.

Recipe Questions

→ What type of yams can I use?

Medium-sized yams peeled and sliced into 1/2-inch rounds work best for even cooking and glazing.

→ How do I toast pecans properly?

Toast pecan halves in a skillet over medium heat with a little vegetable oil for 2–3 minutes, stirring frequently until fragrant.

→ Can I substitute maple syrup in the glaze?

Yes, pure maple syrup adds depth and sweetness, but honey or molasses can be used as alternatives.

→ How do I achieve a thick glaze on the yams?

Simmer the butter, brown sugar, maple syrup, and spices until the mixture bubbles and thickens before coating the yams.

→ Is this dish suitable for special diets?

This side is vegetarian and gluten-free. To keep it dairy-free, replace butter with a plant-based alternative.