Recipe by Real Butter
"A crumbly butter, brown sugar and pecan topping adds a slightly sweet flavor to this baked yams dish."
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yams, peeled and cut into 1/4-inch chunks*
Salt, to taste
pure maple syrup
butter, chilled and cut into 1/2-inch pieces
light brown sugar, packed
pecans, coarsely chopped
I forgot the pecans, but otherwise this was a great way to prepare yams! I loved it, as did all of our guests. One suggestion, boil the yams for about 10 minutes to soften them up a bit more.
This was awesome! I've always made yams the way my mother did, with just a brown sugar glaze, so I thought I'd try something new, but not marshmallows because I hate those on yams. This fit what I was looking for perfectly! The family emptied the platter in record time and were asking for more and the recipe. Definitely a keeper!
Even my husband who says he does not really like sweet potatoes, liked this dish!
I never made yams before for Thanksgiving and this is a keeper. My in laws loved it, I had boiled the yams until too tender so I let them cool in pan and put butter and syrup then topping and baked when we got to Grandmas. Worked great!!!
So good! My 5 year old even asked for seconds and by passed the traditional marshmallow topped version that was also available.
I did get a lot of liquid in the bottom of my pan...not sure if that was from the specific yams I used. It did mostly absorb in after sitting out for awhile. This is definately my new favorite way to make candied yams!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple-Glazed Yams with Butter Pecan Topping
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 235
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