Cozy Candied Yams with Pecan Streusel – Best Homemade Holiday Side

Posted on November 20, 2025

candied yams with pecan streusel - featured image

Introduction

Let me tell you, the smell of sweet yams bubbling away in brown sugar and butter is pure holiday magic. The first time I made these Cozy Candied Yams with Pecan Streusel, I remember standing by the oven, spoon in hand, watching that golden syrup thicken and caramelize. It was one of those moments where you stop, take a deep breath, and realize you’ve just stumbled onto something truly special. The aroma alone—warm cinnamon mingling with roasted pecans—was enough to make everyone wander into the kitchen, asking what was cooking.

This recipe actually came from a childhood memory. My grandma used to make candied yams every Thanksgiving, but she’d always sprinkle a handful of chopped nuts on top for crunch. I decided to take her idea a step further and turn it into a full-on pecan streusel topping. The result? A buttery, crisp layer that balances the gooey sweetness underneath perfectly. It’s comfort food with a little fancy twist, though still simple enough to make on a hectic holiday morning.

Honestly, my family couldn’t wait for it to cool down before digging in. My husband kept sneaking bites “just to check the seasoning,” and the kids—well, they licked their plates clean. It’s dangerously easy to make, and even easier to love. Whether you’re serving it for Thanksgiving, Christmas, or any cozy weekend dinner, these yams fit right in. I’ve tested and tweaked this recipe more times than I can count (in the name of research, of course), and now it’s practically a holiday staple in our house. You’re going to want to bookmark this one—it’s that good.

Why You’ll Love This Recipe

There’s something about Cozy Candied Yams with Pecan Streusel that hits all the right notes: sweet, buttery, crunchy, and nostalgic. It’s the kind of dish that turns a simple dinner into a celebration, and it’s tested, trusted, and approved by my very picky family.

Quick & Easy: Comes together in under an hour, and most of that time is hands-off baking. Perfect for busy holiday cooks juggling multiple dishes.
Simple Ingredients: Everything you need is probably already in your pantry—yams, butter, sugar, spices, and a handful of pecans.
Perfect for Holidays: This recipe shines on Thanksgiving or Christmas tables. It’s that one side everyone asks for seconds of.
Crowd-Pleaser: Kids love the sweetness, adults appreciate the depth of flavor, and everyone goes back for more.
Unbelievably Delicious: The soft, caramelized yams paired with crunchy streusel are pure comfort food perfection.

What makes this version stand out is the pecan streusel topping. While most candied yams lean purely sweet, the buttery, nutty crunch balances everything beautifully. The hint of cinnamon and nutmeg gives it that cozy warmth we all crave during the holidays. It’s not just another side dish—it’s the one people will remember.

And honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s homey, rich, and downright satisfying. Whether you’re impressing guests or simply treating your family, these yams deliver every time. Comfort food reimagined, but still holding on to the soul of tradition.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You don’t need anything fancy—just a few pantry staples and some fresh yams to create something utterly delicious.

For the Candied Yams

3 pounds (1.36 kg) yams or sweet potatoes, peeled and sliced into ½-inch rounds
½ cup (1 stick / 113 g) unsalted butter, melted
¾ cup (150 g) brown sugar (light or dark—dark gives deeper flavor)
¼ cup (60 ml) maple syrup (or honey for a different sweetness)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon vanilla extract

For the Pecan Streusel

1 cup (120 g) chopped pecans
½ cup (60 g) all-purpose flour (use almond flour for gluten-free)
½ cup (100 g) brown sugar
¼ cup (56 g) unsalted butter, softened
Pinch of salt
Optional: ¼ teaspoon cinnamon for extra warmth

Ingredient Notes & Substitutions

For dairy-free folks, swap butter for coconut oil or vegan butter—it keeps the streusel crisp. You can use sweet potatoes instead of yams; both work beautifully. I personally love using small-curd yams for their creamier texture. If you prefer less sweetness, reduce the brown sugar by ¼ cup—it still tastes amazing.

For best results, choose firm yams without bruises. Organic ones tend to have richer flavor. And if pecans aren’t your thing, walnuts or almonds make great substitutes. Just make sure they’re toasted for that irresistible crunch.

Equipment Needed

Large pot: For parboiling the yams before baking.
9×13-inch baking dish: Ideal for layering and even cooking.
Mixing bowls: One for the yam coating, another for the streusel topping.
Whisk or spoon: To mix the syrup and butter evenly.
Oven mitts: Because that dish gets piping hot!
Measuring cups and spoons: Accuracy makes a big difference, especially for sweetness levels.

If you don’t have a 9×13-inch pan, use two smaller ones—just reduce baking time slightly. I’ve made this in a cast-iron skillet for fun, and the edges caramelize beautifully. Budget-friendly aluminum pans work fine too, especially for potlucks. Just remember to grease them well to prevent sticking.

Preparation Method

Preheat the oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or oil.
Prepare the yams: Peel and slice yams into ½-inch rounds. Place them in a large pot, cover with water, and bring to a boil. Cook for 8–10 minutes until just tender (not mushy!). Drain and let cool slightly.
Make the syrup mixture: In a medium bowl, whisk together melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla. It should look glossy and smell heavenly.
Coat the yams: Gently toss the cooked yams in the syrup mixture until every slice is coated. Try not to break them; they’re delicate at this stage.
Layer in the baking dish: Arrange the yams evenly, overlapping slightly. Pour any remaining syrup from the bowl over the top.
Prepare the pecan streusel: In another bowl, mix chopped pecans, flour, brown sugar, softened butter, salt, and cinnamon. Use your fingers to pinch the mixture until crumbly.
Add the topping: Sprinkle streusel generously over the yams. Don’t worry if it looks uneven—it’ll spread beautifully as it bakes.
Bake: Place in the oven for 25–30 minutes, until bubbly and golden. The edges should be caramelized, and the streusel crisp.
Cool slightly: Let it rest for about 10 minutes before serving. The sauce thickens as it cools, creating that perfect sticky glaze.

Tip: If your streusel looks too dry, add a teaspoon of melted butter before baking. If it’s too wet, toss in an extra tablespoon of flour. You’ll know it’s perfect when it feels like damp sand and smells like heaven.

For an extra kick, you can drizzle a bit of heavy cream before serving—it makes everything extra luscious. And if your oven runs hot, check at the 20-minute mark to avoid burning the topping.

Cooking Tips & Techniques

Here’s the thing about candied yams: it’s all about texture balance. Too soft, and they turn mushy; too firm, and they don’t soak up the syrup. The trick is to parboil just until tender—you should be able to pierce them easily but still lift them without breaking.

When it comes to the pecan streusel, cold butter is your friend. If your kitchen runs warm, chill the streusel for 10 minutes before using—it’ll bake up crisper. Also, don’t skip the pinch of salt. It cuts through the sweetness and brings out all the flavors.

I’ve made the mistake once of layering the yams too thickly—they steamed instead of caramelized. Keep them in a single, snug layer for best results. And don’t rush the baking time; those extra minutes let the sugar bubble into that signature glaze.

If you’re multitasking during holiday prep, make the streusel ahead of time. It keeps well in the fridge for up to two days. Then, just sprinkle it on and bake when ready. That’s my little holiday sanity trick!

Variations & Adaptations

Gluten-Free: Swap all-purpose flour for almond or oat flour in the streusel. It adds a nutty flavor that pairs beautifully with pecans.
Dairy-Free: Use coconut oil or vegan butter instead of regular butter. It gives a subtle tropical hint that’s surprisingly delicious.
Spiced Version: Add a pinch of cayenne or ginger to the syrup for a warm, spicy twist.
Fruit Addition: Toss in a handful of dried cranberries or diced apples for extra texture and sweetness.
Nut-Free: Replace pecans with rolled oats or crushed graham crackers for crunch without nuts.

Personally, my favorite variation is adding a splash of orange juice to the syrup—it brightens up the sweetness and adds a bit of citrus zing. You can also top it with mini marshmallows halfway through baking for a nostalgic throwback to old-school holiday casseroles.

Serving & Storage Suggestions

Serve these Cozy Candied Yams with Pecan Streusel warm, straight from the oven. The topping stays crisp, and the syrup is at its gooey best. A sprinkle of flaky sea salt right before serving really makes the flavors pop. Pair it with roasted turkey, ham, or even a vegetarian main—it complements everything.

Leftovers? Lucky you. Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes to restore the crispness. You can also freeze it for up to 2 months—just thaw overnight and bake again to revive that delicious caramelization.

Over time, the syrup thickens even more, making leftovers taste almost candy-like. Honestly, I’ve eaten it cold right out of the fridge—it’s still amazing.

Nutritional Information & Benefits

Each serving (about ¾ cup) provides roughly 270 calories, with 5g of protein, 40g of carbohydrates, and 12g of healthy fats. Yams are naturally rich in fiber, vitamin A, and potassium, making this dish surprisingly nutrient-packed for a holiday treat.

Pecans add heart-healthy fats and a boost of antioxidants, while cinnamon and nutmeg bring anti-inflammatory benefits. If you choose maple syrup over refined sugar, you’re adding minerals like zinc and manganese. It’s indulgent, yes—but also nourishing in its own cozy way.

Conclusion

So, why make these Cozy Candied Yams with Pecan Streusel? Because they’re everything you want in a holiday side—sweet, buttery, crunchy, and comforting. They taste like tradition but feel fresh and exciting with that nutty streusel twist.

I love how every bite feels like a warm hug, reminding me of family dinners and laughter around the table. You can tweak it to your liking—make it less sweet, swap nuts, or add fruit—but it’ll always bring that same homely joy.

Give it a try this holiday season. Leave me a comment if you do—I’d love to hear your version! And trust me, once you serve this dish, it’ll become part of your family’s holiday tradition too.

FAQs

Can I make candied yams ahead of time?

Yes! You can assemble everything a day ahead, cover, and refrigerate. Bake just before serving for fresh crispness.

Are yams and sweet potatoes the same?

They’re similar but not identical. Either works fine for this recipe—the texture and sweetness are nearly interchangeable.

Can I use walnuts instead of pecans?

Absolutely. Walnuts give a slightly bitter edge that pairs beautifully with the sweet syrup.

What if I don’t have maple syrup?

Honey or even simple brown sugar syrup works just as well. The flavor will be slightly different but still delicious.

Can I make this vegan?

Yes! Replace butter with coconut oil or vegan butter, and you’re good to go. The flavor remains rich and satisfying.