Save to Pinterest My grandmother used to make candied yams every November, and the smell of cinnamon and butter would drift through her kitchen hours before anyone sat down to eat. Years later, I realized her secret wasn't complicated—just good yams, real maple syrup, and pecans toasted until they sang in the pan. I started making this version on random weeknights, not just holidays, because sometimes you just need that warm, sticky sweetness alongside something simple. It's become my go-to when I want to feel like I'm doing something special without the fuss.
I made this for a potluck once and watched someone go back for thirds—they were convinced I'd spent all day in the kitchen. What they didn't know was I'd pulled it together in the morning while sitting in my kitchen with bad coffee, barely awake. That moment taught me that simple food made with care lands differently than overcomplicated dishes.
Ingredients
- Medium yams: Look for ones that feel firm and unblemished; the ones about the size of your fist work perfectly for even cooking, and peeling them right after a quick boil makes the job so much easier.
- Unsalted butter: This is your glaze foundation, so it matters—melted slowly, it dissolves the brown sugar into something silky and glossy.
- Light brown sugar: Packed into the measuring cup, it brings molasses notes that deepen the whole dish without making it cloying.
- Pure maple syrup: Not the pancake kind—real maple syrup adds a subtle depth that brown sugar alone can't quite hit.
- Ground cinnamon: Just a half teaspoon fills the kitchen with warmth, and it reminds you why fall and winter exist.
- Ground nutmeg: Use a light hand here; it should whisper in the background, not shout.
- Kosher salt: A small pinch balances the sweetness and makes everything taste more like itself.
- Pecan halves: Toast them yourself—the smell tells you exactly when they're done, and it makes all the difference in the final dish.
- Vegetable oil: Just enough to help the pecans toast evenly without burning.
Instructions
- Set your stage:
- Heat the oven to 375°F and get a small baking dish greased and ready, because once you start moving, you'll want to keep the momentum going.
- Toast the pecans first:
- In a skillet over medium heat, warm the pecans with just a touch of oil for 2 to 3 minutes, stirring so they don't catch—you'll know they're ready when your kitchen smells impossibly good and they're golden brown.
- Layer your yams:
- Arrange the peeled and sliced yam rounds in the baking dish in a single layer, overlapping them slightly like you're telling them where to sit.
- Build the glaze:
- Melt butter in a small saucepan, then stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt until it's smooth and just starting to bubble at the edges—this should take about 2 minutes, and you want it to look glossy and pourable.
- Bring it all together:
- Pour that glaze over the yams and gently toss everything so each slice gets coated; this is the moment where it stops being ingredients and starts becoming dinner.
- The covered phase:
- Cover the dish tightly with foil and slide it into the oven for 25 minutes—this lets the yams steam gently and start absorbing all that sweet, spiced flavor.
- The final stretch:
- Remove the foil, give the yams a gentle toss, and bake uncovered for another 10 to 15 minutes until the yams are completely tender and the glaze has thickened into something almost caramel-like around the edges.
- The grand finish:
- Let it sit for just a minute out of the oven, then scatter those toasted pecans over the top right before you bring it to the table—they'll stay crunchy and perfect.
Save to Pinterest There's something about serving this dish that makes people slow down and actually taste their food instead of just eating through a meal. Even on nights when everything else is rushed, this one thing somehow gets noticed.
Why This Works as a Side
Candied yams sit in this beautiful space where they're sweet enough to feel indulgent but not so heavy that they overshadow what you're serving alongside them. They complement roasted chicken, ham, turkey, or even just a simple green salad better than you'd expect from something this caramelized. The butter and pecans add richness that rounds out a plate without making you feel stuffed.
Small-Batch Cooking
This recipe feeds two to three people generously, which means it's perfect for an actual dinner instead of a situation where you're eating leftovers for five days. I love cooking at this scale because nothing feels wasted, and you can make it on a random Tuesday without guilt. Plus, a small baking dish means it all cooks evenly—no cold corners or overcooked edges.
Make It Your Own
The beauty of this dish is that it's a canvas for small changes that feel like your own idea. A pinch of orange zest brightens everything, fresh ginger adds a subtle heat, and swapping pecans for walnuts or almonds changes the personality entirely. If you're dairy-free, plant-based butter works beautifully here, and it bakes exactly the same way.
- Try adding a tiny pinch of cayenne pepper if you want just a whisper of heat cutting through the sweetness.
- Make it ahead up to the uncovered baking step, then finish it fresh when you're ready to serve.
- Sweet potatoes work just as well as yams if that's what you have on hand.
Save to Pinterest This is one of those recipes that proves you don't need complicated techniques to make something memorable. Make it once, and it'll become something you turn to again and again.
Common Recipe Questions
- → What type of yams works best for this dish?
Medium-sized yams peeled and sliced into 1/2-inch rounds offer ideal texture and sweetness for glazing and baking.
- → Can I substitute the nuts topping?
Yes, pecan halves are traditional, but walnuts or almonds can also provide a pleasant crunch if preferred.
- → How do I properly toast the pecans?
Toast pecans in a skillet over medium heat with a bit of oil, stirring for 2–3 minutes until fragrant and lightly browned for maximum flavor.
- → Is there a way to make this dish vegan?
Replacing butter with plant-based alternatives ensures a dairy-free version, keeping richness intact.
- → What flavors enhance the glaze?
Adding a pinch of orange zest or a dash of warm spices like cinnamon and nutmeg highlights the natural yam sweetness and deepens the glaze's complexity.