Candied Yams with Canned Yams

White casserole dish filled with candied yams topped with pecans.

Candied Yams with Canned Yams

These candied yams bake up buttery and rich, perfect for the holidays! I love starting with canned yams to keep a holiday side dish a little simpler without sacrificing any flavor. If you're making this for a smaller crowd, feel free to halve the recipe and bake it in a 8x8 dish.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings

Calories 386kcal

Author Karly Campbell

Ingredients

For the yams:

80 ounces canned cut yams in syrup
6 tablespoons butter
1 cup light brown sugar packed
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon cornstarch

For topping:

1/2 cup chopped pecans
2 tablespoons butter melted
Pinch of cinnamon
Pinch of salt

Instructions

Spray a 9x13 baking dish with non-stick spray and preheat the oven to 350°F.
Drain the canned yams really well, removing as much liquid as possible, and spread them into a baking dish. Use a butter knife to give the yams a rough chop into equal sized pieces. We like the pieces to be bite-sized.
Melt the butter in a saucepan over medium-low heat and then whisk in the brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger and salt. Continuously whisk until the mixture is smooth.
Whisk together the cornstarch with 2 tablespoons of water and add to the butter mixture. Heat for an additional minute. Pour the sugar mixture over the sweet potatoes evenly.
In a mixing bowl, add the pecans, melted butter, cinnamon and salt and stir until all the pecans are coated. Sprinkle over the yams.
Bake for 30 minutes, until hot and bubbly.
Let rest for 5-10 minutes to allow the glaze to thicken before serving.

Notes

Be sure to drain the canned yams well to remove as much liquid as possible. Too much liquid will prevent the glaze from thickening up properly.

The yams are already cooked and will be fairly fragile. Try not to mash them too much when cutting. You can dump them right into your baking dish and use a butter knife to give them a rough chop if that's easier.

A splash of bourbon in the glaze is an excellent addition if you have it on hand. It will be warm and add a subtle depth to the flavor.

You can add mini marshmallows over the top during the last 5-7 minutes of baking, if you prefer a sweeter, classic holiday version. Leave off the nut topping for a nut-free version.

You can prepare this in advance, cover and refrigerate up to a day before. It will need an extra few minutes in the oven but will still taste great.

Nutrition