Best 6 Baked Yams With Pecan Crumble Recipes

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Indulge your taste buds with the irresistible Baked Yams with Pecan Crumble, a delightful dish that seamlessly blends sweet and savory flavors. This culinary creation features tender, roasted yams enveloped in a crispy pecan crumble, resulting in a symphony of textures and flavors. The yams' natural sweetness is perfectly complemented by the nutty crunch of the pecan crumble, making it an ideal side dish for your next gathering or a satisfying vegetarian main course. Elevate your culinary skills with our step-by-step recipe, which guides you through the process of creating this delectable dish, along with three additional yam recipes that offer a range of taste sensations: Garlic Roasted Yams, Honey Glazed Yams, and Candied Yams with Marshmallows. Embark on a culinary journey that will leave your taste buds craving more.

Here are our top 6 tried and tested recipes!

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE



Roasted Sweet Potato Casserole with Pecan Crumble image

This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.

Provided by Andrew J

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 medium sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil
⅓ cup packed dark brown sugar
⅓ cup all-purpose flour
10 tablespoons unsalted butter, softened, divided
½ cup chopped pecans
⅓ cup packed brown sugar
2 large eggs, beaten
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
  • Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
  • While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
  • Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
  • Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
  • Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
  • Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g

SWEET POTATO CASSEROLE WITH PECAN STREUSEL



Sweet Potato Casserole with Pecan Streusel image

In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping.

Provided by Jennifer Segal

Categories     Holidays

Time 1h30m

Yield 6-8

Number Of Ingredients 11

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
¼ cup (½ stick) unsalted butter, melted
¾ teaspoon salt
½ cup packed light brown sugar
⅛ teaspoon ground nutmeg
2 large eggs, lightly beaten
¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
⅓ cup flour
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
  • Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
  • In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
  • Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
  • Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
  • Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Facts : Calories 489, Fat 22 g, Carbohydrate 70 g, Protein 6 g, SaturatedFat 8 g, Sugar 35 g, Fiber 7 g, Sodium 348 mg, Cholesterol 77 mg

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING



Sweet Potato Casserole with Butter Pecan Crumble Topping image

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h15m

Number Of Ingredients 15

4 pounds raw sweet potatoes, diced into large chunks and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk (I used unsweetened cashewmilk)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup Fisher Pecan Halves

Steps:

  • To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  • Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  • To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CRUMB-TOPPED SWEET POTATO BAKE



Crumb-Topped Sweet Potato Bake image

With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1 can (15-3/4 ounces) sweet potatoes, drained and mashed
1 cup crushed vanilla wafers (about 30 wafers)
3 large eggs, beaten
1/2 cup crushed pineapple
1/2 cup honey
1/3 cup orange juice
2 teaspoons pumpkin pie spice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.

Nutrition Facts : Calories 505 calories, Fat 20g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 137mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 5g fiber), Protein 7g protein.

BAKED YAMS WITH PECAN CRUMBLE



Baked Yams with Pecan Crumble image

This dish will become an instant tradition. Baked, buttery yams topped with a simple brown sugar and pecan crumble. Could almost be dessert!

Provided by emkaymommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 medium yams, peeled and cubed
½ cup brown sugar
2 eggs
¼ cup milk
¼ cup melted butter
1 cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
¼ cup melted butter

Steps:

  • Place yams into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash; measure out 3 cups of mashed yams.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof casserole dish.
  • Combine mashed yams, brown sugar, eggs, milk, and melted butter in a bowl. Transfer to the prepared casserole dish.
  • Combine pecans, brown sugar, flour, and melted butter in a bowl and mix well. Sprinkle topping over yams.
  • Cover and bake in the preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 577 calories, Carbohydrate 89.1 g, Cholesterol 77.6 mg, Fat 23.1 g, Fiber 9.6 g, Protein 6.8 g, SaturatedFat 8.7 g, Sodium 128.2 mg, Sugar 28.7 g

YAM CASSEROLE WITH PECAN CRUMBLE



Yam Casserole With Pecan Crumble image

Make and share this Yam Casserole With Pecan Crumble recipe from Food.com.

Provided by Sassy J

Categories     Yam/Sweet Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups heavy cream
1/4 teaspoon cayenne pepper
3 -4 medium yams (2 1/2 lb.) or 3 -4 medium sweet potatoes, peeled and cut into 1/8-inch thick rounds (2 1/2 lb.)
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon dried thyme
1 cup crushed saltine crackers (about 20 crackers)
2/3 cup grated parmesan cheese
1/2 cup chopped pecans
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 375.
  • Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray.
  • In a small bowl, whisk together the cream and cayenne pepper.
  • Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish.
  • Season with 1/2 t salt and 1/4 t each of black pepper and thyme.
  • Pour in 2/3 c of the cream mixture.
  • Repeat for 2 more layers.
  • In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter.
  • Give it a good stir so the butter coats the crackers and pecans.
  • Scatter the mixture over the top of the casserole.
  • Cover the dish with foil and bake for 15 minutes.
  • Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.

Nutrition Facts : Calories 330.3, Fat 24, SaturatedFat 12.9, Cholesterol 69.4, Sodium 495.2, Carbohydrate 25.2, Fiber 3.3, Sugar 0.8, Protein 5

Tips:

- To select the best yams, look for firm, smooth ones with deep, rich skin color. Avoid any with bruises, cuts, or blemishes. - Before baking, pierce the yams with a fork to allow steam to escape and prevent them from bursting. - For a crispy pecan crumble topping, use a combination of chopped pecans, flour, brown sugar, and butter. - To ensure even cooking, place the yams on a baking sheet in a single layer. - If you want a sweeter dish, drizzle the yams with maple syrup or honey before baking. - For a savory twist, sprinkle the yams with smoked paprika, cumin, or chili powder. - Garnish the baked yams with fresh herbs like parsley, cilantro, or chives before serving.

Conclusion:

Baked yams with pecan crumble topping is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its sweet and savory flavors, it's sure to please everyone at the table. The tips provided in this article will help you create the perfect baked yams every time. So gather your ingredients, preheat your oven, and get ready to indulge in this delightful dish!

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