Savory Candied Yams with Bacon

Savory candied yams with bacon and pecans are the perfect answer when you want a dish that feels both homey and a little indulgent. This recipe hits that cozy sweet spot where tender sweet potatoes meet smoky bacon and the warmth of maple and brown sugar.

For more family gatherings than I can count, this has been the side dish my relatives stand by the stove for while it finishes. It was the Thanksgiving when our power nearly went out that I first made these yams on a whim. Ever since then, we rarely wait for a holiday to enjoy them. The bacon always seems to disappear first.

Ingredients

• Sweet potatoes: Choose fresh medium sized ones with bright orange flesh for the best natural sweetness and color
• Bacon: Opt for thick cut slices for extra texture as they will hold up better in the final dish
• Unsalted butter: Adds richness and helps form the silky glaze European style has a deeper flavor if you can find it
• Brown sugar: Brings caramel notes and helps create that classic candied crust Use dark for a bolder taste
• Maple syrup: For earthy sweetness that complements the potatoes Use pure Grade A if possible
• Cinnamon: Warms up the flavors and deepens the autumn vibe Always check that your spice is fresh by smelling for full aroma
• Nutmeg: Adds subtle complexity and holiday flair Grate it fresh if you can for maximum impact
• Pecans: Lend a satisfying crunch and toasty flavor Choose whole nuts you chop yourself for better freshness
• Salt and pepper: These balance the sweetness taste as you go to keep it just right

Instructions

Crisp the Bacon:

Cook the chopped bacon in a large heavy skillet over medium heat until the pieces are browned and crunchy about 8 to 10 minutes Lay them on paper towels to drain and carefully reserve about 1 tablespoon of the bacon fat in the skillet for later flavor

Make the Glaze:

Add the butter to the skillet with the bacon fat and melt over medium heat Once melted stir in the brown sugar maple syrup cinnamon nutmeg salt and pepper Simmer this mixture for two minutes or until it thickens slightly and coats the back of a spoon

Glaze the Yams:

Add the peeled diced sweet potatoes into the skillet making sure to toss them well in the glaze Spread them out so they cook evenly Cover the skillet and cook over medium low stirring every 5 minutes until the potatoes are glossy tender and the glaze starts to caramelize This will take 20 to 25 minutes and you will see the edges darken and sweet aroma intensify

Finish with Bacon and Pecans:

Return the crispy bacon and add in the pecans Stir everything together and cook for another two to three minutes just until the nuts are aromatic and everything is warmed through Taste and adjust salt and pepper if needed

Serve Warm:

Transfer the yams to your serving dish and get it to the table while still hot The glaze transforms into a luscious sauce as it settles

I love the roasted pecans here. Most years I toast them separately before adding because my grandmother would always sneak a few straight off the pan. The scent reminds me of her kitchen.

Storage Tips

You can keep leftover candied yams in an airtight container in the fridge for up to three days. Reheat gently in a covered dish at 325 F or microwave in intervals until warmed through. The glaze will thicken when cold but becomes silky again once warmed.

Ingredient Substitutions

If you are out of bacon try smoked turkey or leave it out for a vegetarian version. No pecans? Use walnuts or slivered almonds. Want less sweetness? Use less brown sugar and balance with extra black pepper.

Serving Suggestions

This dish goes beautifully next to roast chicken or turkey. It is also incredible with a dollop of Greek yogurt or a sprinkle of chili flakes for a little kick. Sometimes I spoon leftovers over mixed greens for a quick autumn salad.

Cultural and Seasonal Context

Candied yams are rooted in Southern American holiday tables but the idea of sweetening root vegetables goes way back in food history. I find the addition of bacon a modern and delicious twist. Fall and winter are the natural seasons for this dish thanks to the peak sweetness of sweet potatoes and the comfort factor of warm spiced food.

Seasonal Adaptations

Swap in butternut squash for half the sweet potatoes in autumn. Top with fresh herbs like rosemary in early winter. Drizzle extra maple syrup over the finished dish for holiday gatherings.

Success Stories

Last Thanksgiving my cousin finally asked for the recipe after two years of hinting. At a potluck people kept asking what made the yams so savory. I once sent leftovers home with a friend who texted that her picky eater ate a second helping.

Freezer Meal Conversion

Cool completely then transfer the yams into a freezer safe container. Freeze for up to two months. Thaw overnight in the refrigerator and reheat covered in the oven at 325 F. Stir once to reincorporate glaze before serving.

This recipe is an instant crowd pleaser and perfect for holiday tables. The savory sweet flavor will keep everyone coming back for more.

Recipe FAQs

→ What makes these candied yams savory?

The combination of bacon and pecans with sweet potatoes adds salty, nutty flavors that balance the natural sweetness.

→ Can I substitute another nut for pecans?

Yes, walnuts or almonds work nicely and bring similar texture and flavor to the dish.

→ How do I prevent the yams from becoming mushy?

Keep heat at medium-low and stir occasionally to ensure even cooking while maintaining the yams’ shape and bite.

→ Is it possible to make this dish ahead of time?

Absolutely—prepare in advance and reheat gently in a skillet or oven to restore crispness to the bacon and pecans.

→ Can this be made vegetarian?

Omit the bacon and use a splash of smoked paprika or liquid smoke to mimic the savory depth.