Candied Yams Pecan Crust (Printable)

Silky candied yams blend with a crisp pecan crust, perfect for cozy festive moments.

# What You'll Need:

→ Pecan Crust

01 - 1.5 cups pecan halves
02 - 0.5 cup old-fashioned oats
03 - 0.33 cup brown sugar
04 - 0.25 teaspoon salt
05 - 0.33 cup unsalted butter, melted

→ Candied Yams Filling

06 - 2 cups cooked mashed yams
07 - 0.75 cup packed brown sugar
08 - 0.5 cup evaporated milk
09 - 2 large eggs
10 - 0.25 cup unsalted butter, melted
11 - 1 tablespoon maple syrup
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon ground cinnamon
14 - 0.5 teaspoon ground nutmeg
15 - 0.25 teaspoon ground ginger
16 - 0.25 teaspoon salt

→ Topping

17 - 0.5 cup pecan halves
18 - 2 tablespoons brown sugar

# How-To Steps:

01 - Set oven to 350°F (175°C).
02 - In a food processor, pulse pecans, oats, brown sugar, and salt until finely ground. Add melted butter and pulse until mixture resembles wet sand.
03 - Press mixture evenly into bottom and up sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
05 - Pour filling into pre-baked pecan crust and smooth the top surface.
06 - Toss pecan halves with brown sugar and arrange over the filling.
07 - Bake for 55 to 65 minutes until center is set and a knife inserted comes out clean. Cover crust edges with foil if needed to prevent over-browning.
08 - Cool completely before slicing. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • The pecan crust is so buttery and crunchy that people will ask you to make it again before they even finish eating.
  • Unlike dense yam casseroles, this filling is impossibly smooth and custard-like, with warm spices that feel like a hug.
  • It actually improves if you make it a day ahead, so you can breathe during holiday prep instead of cooking in chaos.
02 -
  • Underbaking is worse than overbaking here; a slightly dry center is forgiving, but a runny filling will never set, even after cooling—use the knife test religiously.
  • If your filling is lumpy after mixing, press it through a fine-mesh strainer before pouring; smooth filling bakes more evenly and slices beautifully.
  • The pie continues to cook slightly while cooling, so don't panic if the center jiggles a bit when you pull it from the oven.
03 -
  • If you can't find good fresh yams, frozen roasted yam puree works beautifully and saves you thirty minutes of prep time—I've used it during busy seasons and honestly, no one noticed the difference.
  • Don't skip tasting your spices before adding them; if they smell flat or dusty, replace them with fresh ones because stale cinnamon and nutmeg will make your entire pie taste one-dimensional.
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