Description
These Maple Pecan Candied Yams feature tender sweet potato wedges roasted in a rich browned butter maple glaze, infused with warm spices and fresh herbs. Topped with toasted buttery pecans and crispy sage, this dish offers a perfect balance of sweet, savory, and aromatic flavors, ideal for a comforting side at any gathering or holiday meal.
Ingredients
Yams and Glaze
- 3 pounds yams or sweet potatoes, peeled and cut into 1½-inch thick rounds, then halved or quartered into wedges
- 7 tablespoons unsalted butter
- 9 tablespoons pure maple syrup
- Zest of 2 oranges
- 3 sprigs fresh rosemary
- 8-10 fresh sage leaves
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of cayenne pepper
- ¾–1 teaspoon kosher salt, to taste
- 2 tablespoons apple cider
- 4 tablespoons orange juice
Toppings
- ¾ cup pecans, toasted and roughly chopped
- Flaky sea salt, for finishing
Instructions
- Toast the Pecans: Preheat the oven to 350°F. Spread pecans evenly on a baking sheet and toast them for 7–8 minutes until they become fragrant. Remove from oven, roughly chop, and set aside for garnish.
- Brown the Butter with Sage: In a small saucepan over medium heat, melt the butter. Add fresh sage leaves to the butter. Cook by swirling the pan frequently until the butter turns a golden brown color with a nutty aroma and the sage leaves become crisp, approximately 3–4 minutes. Remove the sage leaves using a slotted spoon and place them on a paper towel to drain. Keep the browned butter in the pan for the glaze.
- Make the Maple Glaze: Stir maple syrup, orange zest, one rosemary sprig, ground cinnamon, ground nutmeg, cayenne pepper, and kosher salt into the browned butter. Allow the mixture to simmer gently for 2–3 minutes to infuse the rosemary flavor, then remove and discard the rosemary sprig. Add apple cider and orange juice to loosen the glaze and deglaze the pan, scraping up any browned bits for extra flavor.
- Roast the Yams: Increase the oven temperature to 400°F. In a large mixing bowl, toss the yam wedges thoroughly with the prepared maple-brown butter glaze until they are well coated. Arrange the yams evenly on a preheated baking sheet, avoiding parchment paper if you want the edges to caramelize fully. Roast for 40 minutes, flipping the yams once halfway through, until they are tender and caramelized on the edges.
- Prepare Topping and Finish Roasting: While the yams roast, finely chop the crispy sage leaves left from browning the butter, and combine them with the toasted pecans. When the yams have finished the initial roasting and are tender throughout, stir them to redistribute then sprinkle the pecan and sage mixture evenly over the top. Return the yams to the oven and roast for an additional 3 minutes to warm the toppings.
- Finish and Serve: Transfer the roasted yams to a warmed serving platter. If desired, grate a little extra fresh orange zest over the top for brightness. Sprinkle lightly with flaky sea salt for a final touch. Serve the candied yams warm as a delicious side dish.
Notes
- For maximum caramelization, avoid using parchment paper on the baking sheet.
- Adjust cayenne pepper to your heat preference or omit for a milder dish.
- Make sure to toast the pecans just until fragrant to enhance their flavor without burning.
- Butter can be substituted with ghee for a nuttier flavor and higher smoke point.
- This dish pairs wonderfully with roasted meats or as part of a holiday feast.
- Sweet potatoes can be cut uniformly for even cooking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
