# What You Need:
→ Yams Base
01 - 3 pounds yams or sweet potatoes, peeled and cut into 1-inch cubes
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup pure maple syrup
05 - 1/4 cup heavy cream
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Pecan Streusel Topping
10 - 1 cup pecan halves, roughly chopped
11 - 1/2 cup all-purpose flour
12 - 1/2 cup light brown sugar, packed
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/2 teaspoon ground cinnamon
15 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil, add yam cubes, and cook for 12-15 minutes until tender but still holding their shape. Drain thoroughly in a colander.
03 - Place drained yams in a large bowl, add melted butter, brown sugar, maple syrup, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Gently toss to coat all pieces evenly without breaking them.
04 - Transfer the yam mixture to the prepared baking dish and spread into an even layer.
05 - In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in chopped pecans.
06 - Sprinkle the pecan streusel mixture evenly over the yams, covering the entire surface.
07 - Bake uncovered for 25-30 minutes until the topping is golden brown and the edges are bubbling.
08 - Remove from oven and allow to cool for 10 minutes before serving.
