Candied Yams Pecan Crust (Printable)

Silky yams paired with a nutty pecan crust create a rich and comforting dessert option.

# What You 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

# Directions:

01 - Set oven temperature to 350°F
02 - In a food processor, pulse pecan halves, 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 sides of a 9-inch pie dish. Bake for 10 minutes, then remove and cool slightly
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended
05 - Pour yam mixture into pre-baked pecan crust and smooth the top surface
06 - Toss pecan halves with brown sugar and arrange evenly 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 browning too quickly
08 - Cool completely before slicing. Serve at room temperature or chilled

# Expert Suggestions:

01 -
  • The pecan crust shatters between your teeth in the most satisfying way, completely nutty and buttery without any fussiness.
  • One slice somehow feels indulgent yet balanced, with warm spices that make you want to linger over dessert longer than usual.
  • It's forgiving enough for someone learning to bake but impressive enough to make you look like you spent all day in the kitchen.
02 -
  • Don't skip the prebakin of the crust—a raw oat-pecan base becomes soggy from the filling moisture, and a 10-minute head start prevents this completely.
  • The filling will look slightly underdone in the center when it first comes out, and that's exactly right; it sets up as it cools and stays creamy rather than dry.
03 -
  • Roast your yams whole at 400°F for about 45 minutes until they're tender all the way through—this concentrates their sweetness and creates a deeper, more complex flavor than boiling ever could.
  • If your pie cracks slightly during baking, don't panic; it's completely normal and invisible once cooled, so embrace the rustic moment and move on.
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