Creamy, caramelized, and delightfully crunchy — Savory Candied Yams with Bacon and Pecans is the kind of dish that turns simple sweet potatoes into a show-stopping side. Imagine tender sweet potato cubes glazed in a buttery maple-brown sugar sauce, studded with crispy bacon and toasted pecans for a perfect balance of sweet, salty, and crunchy. Fun fact: candied yams were once a luxury holiday treat in the American South and have since become a year-round comfort favorite.
This recipe is special because it delivers big, cozy flavors with minimal fuss. It comes together quickly, uses easy pantry ingredients, and is totally family-friendly — kids love the sweetness while adults appreciate the smoky bacon bite. If you enjoy recipes that feel indulgent but are actually simple, you might also like the other comforting dishes I share, and you can find more recipe inspiration from the same author here: Sandia’s recipe collection. Get your skillet ready — you’re about to make something seriously delicious.
What is Savory Candied Yams with Bacon and Pecans?
What’s in a name? Savory Candied Yams with Bacon and Pecans sounds like a delightful contradiction — sweet yams that are savory, candy-like glaze with crunchy pecans and smoky bacon. How did we get here? Maybe someone thought, why not marry breakfast bacon with dessert-level glaze and call it a winner. Could it be Southern comfort meets modern weeknight genius? Possibly. And if you’re wondering whether this proves the old adage true, well, “the way to a man’s heart is through his stomach.” Try it once and you’ll see why people fall for it. Ready to give it a whirl? You’ll want to.
Why You’ll Love This:
- Bold flavor: The interplay of brown sugar, maple syrup, warm spices, and smoky bacon creates layers of sweet and savory that hit all the right notes.
- Budget-friendly: Sweet potatoes are economical and stretch easily into a hearty side that feeds a crowd without costing much more than a simple vegetable dish.
- Textural delight: Tender, caramelized yams with crisp bacon and toasted pecans make every bite interesting.
This recipe is the perfect midweek upgrade to plain roasted sweet potatoes and pairs nicely with other hearty mains. If you’re exploring similar cozy casseroles, take a peek at other savory sweet potato recipes from Sandia here: Sandia’s recipe collection. Now roll up your sleeves — you’re about to impress.
How to Make:
Quick Overview
This dish is easy, comforting, and richly flavored. Preparation is straightforward: cook bacon until crisp, make a quick buttery maple glaze, coat the diced sweet potatoes, and simmer until tender and caramelized. Total time is roughly 35–40 minutes, including 10 minutes prep and 25–30 minutes cooking. The standout element is the thick, glossy glaze that clings to each yam cube while the bacon and pecans add irresistible crunch.
Ingredients
- 4 medium sweet potatoes, peeled and diced into 1-inch cubes
- 4 slices bacon, chopped into small pieces
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup brown sugar, packed
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted if desired
- Salt and pepper, to taste
Directions
- Prepare the sweet potatoes: Peel and dice the sweet potatoes into roughly 1-inch cubes so they cook evenly. Pat them dry with a paper towel to remove excess moisture.
- Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 6–8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve about 1 tablespoon of the bacon grease in the skillet and drain the rest.
- Make the glaze: Reduce heat to medium. Add the butter to the skillet with the reserved bacon grease and let it melt. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and a pinch of salt and pepper. Simmer for 1–2 minutes until the mixture is slightly thickened and glossy.
- Coat the yams: Add the diced sweet potatoes to the skillet and toss them gently to coat evenly in the glaze. Make sure the pieces are in a single layer as much as possible for even caramelization.
- Cook the yams: Cover the skillet and cook over medium-low heat for 20–25 minutes, stirring every 6–8 minutes to prevent sticking and to ensure even browning. Check tenderness by piercing a cube with a fork; it should be soft with lightly caramelized edges.
- Add finishing touches: Stir the crispy bacon and chopped pecans into the skillet and cook uncovered for another 2–3 minutes to warm everything through and let the glaze re-coat the ingredients.
- Serve: Transfer to a serving dish and serve warm as a side to your favorite meals.
What to Serve With:
- Roast turkey, baked ham, or grilled pork chops — the sweet-savory contrast complements rich mains.
- Greens such as sautéed spinach, garlicky kale, or a crisp arugula salad to cut through the sweetness.
- A bright citrusy slaw or apple-fennel salad for freshness and crunch.
- For drinks, try a lightly spiced cider, a crisp white wine like Sauvignon Blanc, or a smoky bourbon cocktail to echo the bacon notes.
Top Tips for Perfecting:
- Choose firm sweet potatoes so the cubes hold their shape during cooking.
- If you prefer a deeper caramelization, after simmering covered, finish the yams uncovered on medium-high heat for 2–3 minutes, stirring constantly to avoid burning.
- Toast pecans in a dry skillet for 3–4 minutes before chopping to intensify their flavor.
- For a vegetarian version, skip the bacon and add smoked paprika and a pinch of liquid smoke to mimic the smoky element.
- Avoid adding too much salt until the end — bacon and butter already contribute sodium.
- If your glaze seems thin, cook it a minute longer before adding the yams to thicken.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: You can freeze the cooked yams in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or maple syrup to revive the glaze. For oven reheating, place in a baking dish, cover with foil, and warm at 350°F (175°C) for 10–15 minutes. Avoid microwaving too long or the pecans and bacon may become chewy.
FAQs
Can I use canned yams instead of fresh sweet potatoes?
Yes, you can, but fresh diced sweet potatoes give a firmer texture and better caramelization. If using canned, reduce the cooking time and watch carefully to avoid mushiness.
How can I make this dish ahead of time?
Cook everything through, cool, and refrigerate in an airtight container. Reheat in a skillet or oven before serving. Add a fresh sprinkle of pecans or a quick broil to refresh the crunch.
Is there a gluten-free version?
This recipe is naturally gluten-free as written. Just double-check that your maple syrup and any add-ins are certified gluten-free if sensitivity is a concern.
Can I substitute walnuts for pecans?
Absolutely. Walnuts or even chopped almonds work well; toast them first to boost their flavor.
How do I make it spicier?
Add a pinch of cayenne pepper or a drizzle of hot honey to the glaze for a sweet-heat kick.
Conclusion
Savory Candied Yams with Bacon and Pecans brings together the best of sweet, salty, and crunchy in a simple skillet recipe that’s perfect for weeknights and holidays alike. It’s easy to make, uses affordable ingredients, and delivers restaurant-quality comfort right from your stovetop. If you enjoy rich sweet-potato dishes with a twist, check out this inspired Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans for a more indulgent holiday-style version: Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. For another creative take that highlights candied bacon and savory sweet potatoes, see this great recipe: Savory Sweet Potato Casserole with Candied Bacon. Give this recipe a try, share it with friends, and enjoy those hearty, happy flavors together.
Savory Candied Yams with Bacon and Pecans
Equipment
- Skillet
- Mixing Bowl
- Slotted Spoon
- Paper Towels
Ingredients
Ingredients
- 4 medium Sweet Potatoes, peeled and diced Cut into 1-inch cubes
- 4 slices Bacon, chopped Chop into small pieces
- 1/4 cup Unsalted Butter, cut into pieces
- 1/4 cup Brown Sugar, packed
- 2 tablespoons Maple Syrup
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 cup Chopped Pecans Toasted if desired
- Salt and Pepper To taste
Instructions
- Prepare the sweet potatoes: Peel and dice the sweet potatoes into roughly 1-inch cubes so they cook evenly. Pat them dry with a paper towel to remove excess moisture.
- Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 6–8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve about 1 tablespoon of the bacon grease in the skillet and drain the rest.
- Make the glaze: Reduce heat to medium. Add the butter to the skillet with the reserved bacon grease and let it melt. Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and a pinch of salt and pepper. Simmer for 1–2 minutes until the mixture is slightly thickened and glossy.
- Coat the yams: Add the diced sweet potatoes to the skillet and toss them gently to coat evenly in the glaze. Make sure the pieces are in a single layer as much as possible for even caramelization.
- Cook the yams: Cover the skillet and cook over medium-low heat for 20–25 minutes, stirring every 6–8 minutes to prevent sticking and to ensure even browning. Check tenderness by piercing a cube with a fork; it should be soft with lightly caramelized edges.
- Add finishing touches: Stir the crispy bacon and chopped pecans into the skillet and cook uncovered for another 2–3 minutes to warm everything through and let the glaze re-coat the ingredients.
- Serve: Transfer to a serving dish and serve warm as a side to your favorite meals.