Dessert

Melting Sweet Potatoes with Maple-Pecan Topping Recipe

ByHarry Bern January 2, 2026January 2, 2026

Introduction

Melting Sweet Potatoes are a deliciously tender and flavorful side dish that combines the natural sweetness of sweet potatoes with a buttery pecan crumble and a hint of warm cinnamon and maple syrup. This recipe is perfect for cozy dinners or holiday feasts.

The image shows several rounds of bright orange sweet potatoes topped with a crumbly, golden-brown mixture of nuts and sugar, placed on a white plate with a white marbled surface underneath. Each sweet potato piece is thick and has a smooth texture with a slightly glossy surface, suggesting they are baked. The topping looks crunchy with bits of pecans and a sugary, cinnamon-spiced crust that covers the top layer of each round. A fork pierces one sweet potato piece in the center, lifting it slightly above the others, showing the inside as soft and moist. There are small nut pieces and a light shiny glaze spread around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds sweet potatoes
7 tablespoons salted butter (melted, divided)
2 tablespoons avocado oil
¾ teaspoon salt
1 cup reduced-sodium vegetable broth (warmed)
¾ cup finely chopped pecans
½ cup + 1 tablespoon brown sugar
1 teaspoon cinnamon (divided)
2 tablespoons pure maple syrup

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue. Trim off ½ inch from each end, then cut into 1-inch slices. Place the slices in a large bowl.
Step 3: In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the sweet potato slices and toss until well coated.
Step 4: Arrange the sweet potato slices in a single layer, flat-side down, in a 9×13-inch baking dish or pan. If using a glass dish, make sure the broth is warmed before adding.
Step 5: Bake the potatoes for 15 minutes, then carefully flip each slice using tongs. Bake for another 15 minutes.
Step 6: Pour the warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
Step 7: For the pecan crumble, mix together 2 tablespoons melted butter, finely chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon in a medium bowl until combined.
Step 8: For the maple cinnamon sauce, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup in a small bowl until smooth.
Step 9: Poke a few holes into each potato slice with a fork. Drizzle each slice with the maple cinnamon sauce, then top with about 2 teaspoons of the pecan crumble.
Step 10: Return the baking dish to the oven and bake for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized. Serve warm.

Tips & Variations

Try substituting pecans with walnuts or almonds for a different nutty flavor and texture.
Use ghee or olive oil instead of butter for a dairy-free version.
For extra warmth, add a pinch of nutmeg or ground ginger to the cinnamon mixture.
If you prefer a crisper texture, broil for the last 1-2 minutes while watching carefully to prevent burning.

Storage

Store leftover sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F until warmed through to maintain texture, or microwave in short intervals. The pecan topping is best enjoyed freshly baked but can be added after reheating if desired.

How to Serve

This image shows several thick orange sweet potato slices arranged closely together in a white dish, each topped with a crumbly, light brown streusel layer mixed with pecan chunks, creating a textured topping. The sweet potatoes have a soft, baked surface with slight caramelization at the edges, and the streusel topping looks crunchy and sugary with visible nut pieces. There is a glossy syrup pooling slightly around the bottom of the sweet potato slices, adding a shiny, sticky look. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the sweet potatoes and sauce ahead, then refrigerate. Add the pecan topping just before the final bake to ensure it stays crisp.

What can I use if I don’t have avocado oil?

Light olive oil or vegetable oil works well as substitutes for avocado oil in this recipe without changing the flavor significantly.

Harry Bern