Maple Pecan Candied Yams

Sweet potatoes are coated in a browned butter maple glaze, roasted until caramelized, and then topped with buttery pecans and crispy sage. These Maple Pecan Candied Yams are an elevated take on the classic side dish, but they only require 20 minutes of hands on prep! 

The Main Ingredients 

A full list of ingredients with their measurements can be found in the recipe card below, but let’s go over the key items you’ll need to prepare these baked candied yams with browned butter maple syrup glaze. 

• Sweet Potatoes — If you have real yams on hand, use ‘em! It’s much easier to find sweet potatoes where I live, so I used 3 pounds of those. 
• Maple Syrup — Make sure you’re buying pure maple syrup and not pancake syrup. 
• Butter — I prefer using unsalted butter and then salting the maple glaze to taste. 
• Fresh Herbs — Fresh rosemary and sage add a slightly earthy, herbal flavor to the maple pecan yams that prevents them from tasting too sweet or one-note. 
• Spices — Kosher salt seasons the yams and enhances the maple flavor, while ground cinnamon and nutmeg add warmth. I also add a pinch of cayenne to balance out all of the sweetness going on. 
• Fruit Juice — A blend of orange juice and plain apple cider brightens up the yams. 
• Pecans — Toast the pecans before sprinkling over the yams for added texture. 

Make-Ahead Tips 

Once you’ve baked the maple pecan yams, they’re best enjoyed right away while the edges are crispy and caramelized. 

However, you’re welcome to brown the butter and whisk together the maple syrup glaze up to 3 days in advance. When ready to assemble and bake the yams, melt the glaze in a saucepan before proceeding with the recipe steps. 

What to Serve with Maple Pecan Candied Yams 

Whether serving these yams at Thanksgiving, Christmas, or on a busy weeknight, these are the dishes we love eating on the side. 

• Mains — Slow Cooker Ham, Smoked Turkey Breast, Apple Cider Roast Turkey, Smoked Traeger Prime Rib, Citrus Rosemary Roast Chicken
• Sides — Apple Stuffed Acorn Squash, Cranberry Orange Relish, Bacon Balsamic Brussels Sprouts, Mascarpone Mashed Potatoes
• Salads — Mixed Greens Citrus Salad, Balsamic Pear Salad, Kale and Squash Salad, Brussels Sprouts and Cabbage Salad

Maple Pecan Candied Yams Recipe

Yield: 6 to 8

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Sweet potatoes are coated in a browned butter maple glaze, roasted until caramelized, and then topped with buttery pecans and crispy sage.

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Ingredients

• 3 pounds yams or sweet potatoes, peeled and cut into 1½-inch thick rounds, then halved or quartered into wedges
• 5 tablespoons unsalted butter
• 6 tablespoons pure maple syrup
• Zest of 1 ½ oranges (about 2 - 3 teaspoons)
• 2 sprigs fresh rosemary
• 8-10 fresh sage leaves
• ½ teaspoon ground cinnamon
• ⅜ teaspoon ground nutmeg
• Pinch of cayenne pepper
• ¾–1 teaspoon kosher salt, to taste
• 2 tablespoons apple cider
• 2 tablespoons orange juice
• ⅔ cup pecans, toasted and roughly chopped
• Flaky sea salt, for finishing

Instructions

1. Toast the Pecans. Preheat the oven to 350°F. Spread pecans on a baking sheet. Toast for 7–8 minutes, until fragrant. Roughly chop and set aside.
2. Brown the Butter with Sage. In a small saucepan, melt butter over medium heat. Add the sage leaves. Cook, swirling the pan, until the butter turns golden brown and smells nutty and the sage leaves are crisp, 3–4 minutes.
3. Transfer the fried sage to a paper towel for garnish. Leave the browned butter in the pan.
4. Make the Maple Glaze. To the browned butter, stir in maple syrup, orange zest, rosemary sprig, cinnamon, nutmeg, cayenne, and kosher salt. Simmer gently for 2–3 minutes to let the rosemary infuse, then remove the sprig.
5. Add a splash of apple cider and orange juice to loosen the glaze and capture all browned bits.
6. Roast the Yams. Increase oven heat to 400°F.
7. In a large bowl, toss the yam wedges with the maple-brown butter glaze until well coated.
8. Spread evenly on a preheated baking sheet (skip parchment if you want maximum caramelized edges).
9. Roast for 40 minutes, tossing once halfway, until tender and caramelized at the edges.
10. While the yams and roasting, chop the crispy sage and combine with the chopped pecans.
11. Remove the yams from the oven once they are tender all the way through. Stir the yams again, then sprinkle the pecan sage mixture on top of the yams and roast for 3 more minutes.
12. Finish and Serve. Transfer roasted yams to a warmed serving platter. Grate a little extra fresh orange zest over the top, if desired. Finish with a light sprinkle of flaky sea salt just before serving. Serve warm.

Recommended Products

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  Microplane Zester
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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 25mgSodium: 336mgCarbohydrates: 87gFiber: 12gSugar: 19gProtein: 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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