Pecan Praline-Crusted Yams Recipe

Pecan Praline-Crusted Yams Recipe
Staff Writer



This is based on a family recipe from my mother. The pecan crust lends a nice crunch to the yams, and the spices add a touch of refinement.

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For the pecan crust

Place the butter in a heavy saucepan. Add the cream, sugar, pecans, salt, and spices and whisk until well combined. Bring to a boil over medium heat, reduce to a simmer, and cook for 5 minutes, stirring often. Remove from heat and add the vanilla extract.

For the yams

Preheat the oven to 375 degrees.

Bring a large pot of salted water to boil over high heat. Add the yams and cook until soft. Remove from heat and strain completely. Place in a mixing bowl, add the butter, and beat with a whisk until smooth. Add the eggs and whisk again to incorporate.

Scald the milk in a saucepan: Bring it nearly to a boil over medium heat, stirring regularly, to keep the bottom from scorching. When bubbles start to form around the edges, remove from heat. Add the milk to the yams. Add the sugar and mix well. Transfer to a baking dish.

Pour the pecan praline over yam mixture and bake in the oven for 20 minutes. Use a cake tester to check for doneness. Serve hot.


Calories per serving:

1,340 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 78g 120%
  • Carbs 157g 52%
  • Saturated 27g 135%
  • Fiber 17g 68%
  • Trans 1g
  • Sugars 73g
  • Monounsaturated 33g
  • Polyunsaturated 14g
  • Protein 13g 26%
  • Cholesterol 168mg 56%
  • Sodium 675mg 28%
  • Calcium 215mg 21%
  • Magnesium 140mg 35%
  • Potassium 2,720mg 78%
  • Iron 4mg 20%
  • Zinc 4mg 24%
  • Phosphorus 389mg 56%
  • Vitamin A 415µg 46%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 88µg 22%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 12µg 15%
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