Candied Yams Pecan Crust (Print Version)

A comforting blend of mashed yams and buttery pecan crust, perfect for cozy festive moments.

# What You'll 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 brown sugar, packed
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

# How-To Steps:

01 - Heat oven to 350°F.
02 - In a food processor, pulse pecans, 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 set aside to cool slightly.
04 - In a large bowl, combine mashed yams, brown sugar, evaporated milk, eggs, melted butter, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-blended.
05 - Pour filling into pre-baked pecan crust and smooth the top.
06 - Toss pecan halves with brown sugar and arrange over the filling if desired.
07 - Bake for 55 to 65 minutes until center is set and knife inserted comes out clean. Cover crust edges with foil if needed to prevent over-browning.
08 - Cool completely before slicing. Serve at room temperature or chilled.

# Expert Tips:

01 -
  • The pecan crust is crispy and buttery enough to stand alone, but it becomes something magical underneath that velvety filling.
  • You get deep spice warmth and maple sweetness without it ever tasting heavy or one-note.
  • This pie looks restaurant-worthy but doesn't require fancy technique or restaurant-level stress.
02 -
  • Evaporated milk is not a substitute for regular milk, it's a completely different ingredient that prevents your filling from curdling or becoming watery as it bakes.
  • Don't skip the initial crust bake, because that 10 minutes prevents a soggy bottom and gives you the structural integrity to support the filling.
  • A knife inserted into the filling should come out clean, but the very center can still jiggle slightly, because carryover cooking will finish setting it as it cools.
03 -
  • If your yams are unusually large or watery, place the mashed yams in a fine mesh strainer lined with cheesecloth and let them drain for 15 minutes before mixing the filling, which prevents the pie from becoming soggy.
  • Toast your pecans at 350°F for 8 minutes before pulsing them into the crust, which amplifies their flavor in a way that transforms the whole dessert.
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