Roasted Yams with Maple Pecans Recipe

I absolutely love sharing this Roasted Yams with Maple Pecans Recipe because it’s one of those dishes that feels both cozy and a little fancy at the same time. When I first tried this, I was surprised how just a handful of simple ingredients could come together to create something so flavorful and satisfying. The sweetness of the maple syrup blends beautifully with the earthy yams and crunchy pecans, making it a crowd-pleaser any time of year.

You’ll find that this recipe works perfectly for holiday dinners, weeknight sides, or even a special brunch. It’s easy to make but delivers a wow factor that’ll have your guests asking for seconds. Plus, I love that it requires minimal fuss – just slice, toss, and roast – making this a go-to whenever you want to impress without spending hours in the kitchen.

Ingredients You’ll Need

These ingredients work so well together because they highlight the natural sweetness of yams while adding crunch and depth with pecans and maple syrup. When shopping, try to find fresh, firm yams and real pure maple syrup for the best results.

• Yams: Choose medium-sized yams that are firm without any soft spots for even cooking.
• Olive oil: Use a good quality extra virgin olive oil for extra flavor and healthy fats.
• Salt: Essential for balancing the sweetness and drawing out flavor in the yams.
• Fresh cracked pepper: Adds a gentle kick and depth to the dish.
• Real maple syrup: Look for 100% pure maple syrup, not syrup blends, for that rich, complex sweetness.
• Pecans: Fresh pecans work best; they’ll toast up nicely and add satisfying crunch.

Variations

I love to play around with this recipe depending on the season or what’s in my pantry. Feel free to swap pecans for walnuts or even add a sprinkle of cinnamon for extra warmth. Roasted Yams with Maple Pecans Recipe is super versatile, so make it your own!

• Add Warm Spices: I once added a pinch of nutmeg and cinnamon which made the yams taste fall-perfect, especially for Thanksgiving.
• Nut-Free Version: Swap pecans for toasted pumpkin seeds if you’re avoiding nuts – still delicious and crunchy.
• Make it Savory: A sprinkle of fresh rosemary or thyme before roasting gives a lovely herbal twist.

How to Make Roasted Yams with Maple Pecans Recipe

Step 1: Prepare and Slice the Yams

Start by preheating your oven to 425°F. Then, slice the yams into ¼-inch thin rounds; I find that this thickness lets them roast evenly, getting tender inside while crisping up around the edges. A sharp chef’s knife or a mandolin makes this step much easier and safer.

Step 2: Toss with Olive Oil, Salt, and Pepper

Place the sliced yams in a large bowl and drizzle with olive oil – just enough so every slice is lightly coated. Season with salt and fresh cracked pepper, then toss well to ensure all pieces are seasoned evenly. This seasoning step is key to bringing out the best flavors.

Step 3: Roast the Yams

Lay the yams out on a parchment-lined sheet pan, mostly in one layer. A little overlap is okay, but don’t crowd them because that will steam the yams instead of roasting them. Roast for 20 minutes until the yams start getting tender and the edges begin to slightly caramelize.

Step 4: Prepare Maple Pecans and Finish Roasting

While the yams roast, mix the pecans with the real maple syrup and just a pinch of salt and pepper. After the first 20 minutes of roasting, scatter the pecan-maple mixture over the yams and gently toss to combine. Pop the pan back in the oven for another 10 minutes or until the yams are tender and the pecans are toasted and sticky.

Step 5: Keep Warm and Serve

Once done, transfer the yams and pecans to a platter or baking dish. Cover loosely with foil to keep warm until serving. This also helps the syrup set a little, making every bite tasty and satisfying.

How to Serve Roasted Yams with Maple Pecans Recipe

Garnishes

I like to top mine with a sprinkle of fresh thyme or chopped parsley for a pop of color and herbal brightness. Sometimes I add a tiny dollop of tangy Greek yogurt or crème fraîche to cut through the sweetness, which always impresses guests.

Side Dishes

This Roasted Yams with Maple Pecans Recipe pairs beautifully with roasted chicken, pork tenderloin, or even a vegetarian grain bowl. I’ve also served it alongside sautéed greens or a crisp fennel salad for great texture contrast.

Creative Ways to Present

For holiday dinners, I like to arrange the yams in a pretty overlapping circle on a festive platter and scatter extra chopped pecans on top. You can drizzle a little extra maple syrup or honey right before serving for added shine and flavor.

Make Ahead and Storage

Storing Leftovers

After serving, I store leftovers in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making for a delicious next-day side dish.

Freezing

I’ve tried freezing this recipe, though the texture of the yams softens a bit when thawed. If you do freeze, place in a single layer on a baking sheet first, then transfer to a freezer-safe bag to keep the slices separate.

Reheating

To reheat, I spread the yams out on a baking sheet and pop them back into a 375°F oven until warmed through and the edges crisp up again. This really helps preserve that delicious roasted texture.

FAQs

Final Thoughts

This Roasted Yams with Maple Pecans Recipe holds a special place in my kitchen because it’s simple yet elegant—something that always wows but is easy to pull together. I hope you’ll give it a try and see how the sweet, crunchy, tender combo becomes a new favorite for you and your family. Trust me, once you experience these caramelized yams with that maple pecan crunch, you’ll want to make this your go-to side for any occasion!

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