Maple-Glazed Yams with Pecan Topping

Print

A typical holiday feast around here is a rather colorful affair. Lots of browns, yellows, reds, and greens. And then there is orange. I can’t remember a Thanksgiving without a vibrant dish of garnet yams (a.k.a. sweet potatoes).

Usually we just mash them up with some brown sugar and spices. But a few years ago, we tried out this recipe from Bon Appetit and loved it! We’ve since adjusted the recipe a bit, removing the flour from the topping and replacing it with ground pecans for our gluten-intolerant family members.

Maple Glazed Yams Pecan Topping

I’ve also added a little orange zest to add a little balance to the sweetness of the dish. You could also add a dash of lemon juice for the same purpose.

Smothering yams this way, in brown sugar and maple syrup, almost turns this dish into a dessert—not for everyday perhaps, but just the thing for a holiday treat.

Updated, from the recipe archive. Originally posted in 2005.

Maple-Glazed Yams with Pecan Topping Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6-8 as a side dish

Put the salted water onto boil while you prep the ingredients.

Ingredients

  • 3 pounds of yams (red-fleshed sweet potatoes), peeled, cut into 1/4 inch-thick rounds
  • Salt
  • 1 teaspoon orange zest (optional)
  • 1/2 cup maple syrup
  • 6 Tbsp chilled butter, cut into 1/2 inch pieces (divided 2 Tbsp and 4 Tbsp)
  • 1 1/2 cups pecans, divided (3/4 cup and 3/4 cup)
  • 1/3 cup brown sugar, packed

Method

1 Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.

2 Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish.

maple-glazed-yams-pecan-topping-method-1

Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.

3 While the yams are baking put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.

4 Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.

maple-glazed-yams-pecan-topping-method-2

5 Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Maple-Glazed Yams with Pecan Topping on Simply Recipes. Thank you!

Print

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 9 Comments

  • Noreen Palmer

    I made this recipe at Thanksgiving, and everyone loved it! This is a wonderful variation from the traditional recipes that call for marshmallows and walnuts. I am making it again to add to our Christmas dinner. Thank you for the clear directions also!

  • Claire

    I live in Europe, where maple syrup is hard to come by. We just celebrated Thanksgiving (because we have to work on Thursday), and I used this recipe, substituting honey for the syrup. It was fabulous! I also had to sub walnuts for pecans, but nobody complained. In fact, this was the most popular dish at the party. Thanks a mil for such a great recipe.  

  • Beth

    I made these as a side dish and they came out great. Cutting the yams into rounds helped them hold up to the sweet sauce. I added a splash of orange juice because we didn’t have any fresh oranges to zest. It added a nice hint of brightness to the flavor. This recipe will definitely find its place to our table for Thanksgiving this year.

  • 00hmai0.0

    Yummy. I tried making it but, I tweaked it a bit, ok a lot. I cut it in thick slices and baked it since I didn’t want to use the salt (on a low salt diet). I also cut down a bit on the sugar (for diabetes runs in the family). I covered it with cookie cutters and sprinkled the sugar/pecan mix around the cookie cutters to make patterns (and to have some without the mixture…like cutouts. It came out really pretty but didn’t last long. Everyone tried to cut around the shapes! Thanks for the recipe.

View More Comments / Leave a Comment