Place a large pan over medium heat and add the butter. Allow it to melt fully before moving on to the next step. I like to use Kerrygold butter here for its rich flavor.

Peel and slice the yams into even rounds. Add the sliced yams to the melted butter in the pan. Cook on medium heat for about 5 minutes per side, flipping and rotating the slices as needed so they cook evenly and become lightly browned.

Sprinkle the brown sugar over the yams in the pan. Pour in the water and pineapple juice. Add the drained crushed pineapple, raisins, nutmeg, allspice, cinnamon, and salt. Stir gently to combine, then simmer uncovered until the yams are fork-tender and the liquid has reduced into a thick, glossy glaze. This usually takes about 15-20 minutes.

Once the yams are tender and the glaze has thickened, remove the pan from the heat. Sprinkle the toasted pecans on top before serving. I like to roughly chop the pecans for more even distribution and extra crunch.