Candied Yams Pecan Crust (Printable)

Smooth candied yams combine with a crisp pecan crust for a rich, satisfying dessert experience.

# What You’ll Need:

→ Pecan Crust

01 - 1 1/2 cups pecan halves
02 - 1/2 cup old-fashioned oats
03 - 1/3 cup brown sugar
04 - 1/4 teaspoon salt
05 - 1/3 cup unsalted butter, melted

→ Candied Yams Filling

06 - 2 cups cooked, mashed yams
07 - 3/4 cup brown sugar, packed
08 - 1/2 cup evaporated milk
09 - 2 large eggs
10 - 1/4 cup unsalted butter, melted
11 - 1 tablespoon maple syrup
12 - 1 teaspoon vanilla extract
13 - 1 teaspoon ground cinnamon
14 - 1/2 teaspoon ground nutmeg
15 - 1/4 teaspoon ground ginger
16 - 1/4 teaspoon salt

→ Topping

17 - 1/2 cup pecan halves
18 - 2 tablespoons brown sugar

# How-To Steps:

01 - Set oven to 350°F. Ensure all ingredients are measured and ready for assembly.
02 - In a food processor, pulse pecan halves, oats, brown sugar, and salt until finely ground and resembling coarse breadcrumbs. Add melted butter and pulse until mixture reaches a wet sand consistency.
03 - Press the pecan mixture evenly across the bottom and sides of a 9-inch pie dish, creating an even layer. Bake for 10 minutes until lightly set, then remove and allow to cool for 5 minutes.
04 - In a large mixing bowl, combine mashed yams, packed brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until the mixture achieves a smooth, homogeneous consistency.
05 - Pour the yam mixture into the pre-baked pecan crust, spreading evenly with a spatula to create a level surface.
06 - If desired, toss pecan halves with brown sugar and distribute evenly across the filling surface.
07 - Bake for 55 to 65 minutes until the center is just set and a knife inserted into the middle emerges clean. If crust edges brown too quickly, cover them with aluminum foil during the final 20 minutes of baking.
08 - Allow pie to cool completely at room temperature before slicing. Serve chilled or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • The pecan crust is nutty and crisp without being fussy—no rolling or chilling required.
  • Candied yams mean you get that sweet, spiced comfort without any of the marshmallow-heavy heaviness.
  • It tastes fancy enough for company but honest enough for a quiet weeknight when you just want something warm.
02 -
  • Don't skip pre-baking the crust—it's the difference between a crispy foundation and a soggy one that falls apart when you serve it.
  • The filling will look slightly jiggly in the center when it comes out, and that's exactly right—it continues to set as it cools.
03 -
  • If you don't have evaporated milk, you can use heavy cream mixed with a little condensed milk, but it won't be quite the same—evaporated milk's concentrated texture is irreplaceable.
  • Sweet potatoes and yams aren't actually the same thing, but they work interchangeably in this recipe if you prefer one over the other or can only find one at your market.
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