Ingredients:

  • 2 cans (40 oz total) canned yams, drained and rinsed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/4 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1.5 cups chopped pecans
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 3 tbsp unsalted butter, chilled and cubed

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. Note: Greasing ensures the caramelized edges don't stick to the pan.
  2. Drain the canned yams in a colander and rinse under cold water to remove excess processing syrup. until the water runs clear and the yams look matte.
  3. In a large mixing bowl, mash the yams using a potato masher or hand mixer until smooth. Note: Work quickly so the yams don't lose their natural moisture.
  4. Whisk in the melted butter, milk, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt until a light, aerated emulsion forms.
  5. In a separate small bowl, prepare the topping by combining chopped pecans, brown sugar, and flour. Note: This dry mix ensures even distribution of the sugar.
  6. Cut in the chilled cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs and no large butter chunks remain.
  7. Spread the yam mixture evenly into the prepared baking dish and sprinkle the pecan topping across the surface. Note: Don't press the topping down; let it sit loosely to allow heat circulation.
  8. Bake for 30 minutes until the filling is set and the pecan crust is golden brown and fragrant.
  9. Remove from the oven and let it sit for 5 minutes. until the bubbling around the edges subsides.
  10. Serve warm, ensuring every scoop gets a generous portion of the crunchy topping.