Friday, November 22, 2013

Pecan Praline Candied Yams

Countdown to Turkey Day!

Turkey Day is almost here and I am still doing the countdown people! Today, I am sharing with you two of my favorite foods, Candied Yams and Pecan add these two tasty things together and you have a mouthwatering, delicious side for your Thanksgiving table.

Don't forget my foodie friends are also sharing their favorite Turkey Day Eats below. 

I started off with three large yams/sweet potatoes, prick them all over and bake for about 50 minutes at 400 degrees.

After the yams cooled slightly, I peeled and diced them into about 1-2 inch chunks. 

Next, I melted some butter with brown sugar, pecans, cinnamon, and maple syrup , toss in the yams, cook for about 5 minutes to heat the yams up and finish off the dish with a dash of fresh lemon juice and real vanilla.

This is a really quick side dish after the baking time, but I prefer to bake the yams instead of boiling them because I think the yam retains more of the flavor.

Something about boiling the yams just screams...the flavor is left in the water...!

The yams are all candied and sweet, and it's time to eat!

Look at the beautiful dish my foodie friend Heather at Sugar Dish Me created! This beautiful Warm Quinoa  Salad with Brussels Sprouts, Pecans and Cranberries is a must make for Turkey Day! 

Pecan Praline Candied Yams

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4


3 large yams or sweet potatoes
1/4 cup brown sugar
1/2 stick butter
1/2 cup pecans, shopped
1/4 cup maple syrup
1/4 cup heavy cream
1 teaspoon lemon juice
1 teaspoon vanilla
3/4 teaspoon cinnamon


Preheat oven to 400 degrees.

Rinse yams and prick all over with a fork. Place on a baking sheet and bake at 400 degrees for 50 minutes, remove from oven, allow to cool slightly, peel skin, dice into 1 inch chunks and set aside.

Place butter, sugar, pecans in a skillet over medium low heat, cook for about 3-4 minutes, stirring constantly, add cream, maple syrup, and cinnamon, mix well.

Add sweet potatoes and cook for about 5-6 minutes, mixing well. Add vanilla and lemon juice, mix well, serve warm.


  1. i so AGREE! Why boil all the flavor out! YUM, another home run…. i do this except i haven't tried with heavy cream… must try…. soon!!!!

  2. I've been saving all your Thanksgiving recipes -- they are beautiful! Thanks so much for sharing my quinoa salad!!

  3. This was really good. It was easy, too! My 2 1/2 year old son who tends to be a meat eater, bypassed the beef I paired this with and had 2 helpings. Enough said! Looking forward to trying more of your recipes.

    1. I am glad you enjoyed them...thanks so much for trying my recipe...Lisa


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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