Description
This Melting Sweet Potatoes recipe features tender baked sweet potato slices coated in a flavorful butter and avocado oil mixture, topped with a crunchy pecan crumble and drizzled with a sweet maple-cinnamon sauce. Perfect as a comforting side dish with a blend of warm spices and natural sweetness.
Ingredients
Scale
Sweet Potatoes
- 2 ½ pounds sweet potatoes
Sauce and Coating
- 7 tablespoons salted butter (melted, divided)
- 2 tablespoons avocado oil
- ¾ teaspoon salt
- 1 cup reduced-sodium vegetable broth (warmed)
Pecan Crumble
- ¾ cup finely chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter (from the total butter amount)
Maple Cinnamon Sauce
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon melted butter (from the total butter amount)
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven. Preheat your oven to 425°F to prepare for baking the sweet potatoes.
- Prepare the sweet potatoes. Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue. Trim off ½ inch from each end, then cut the sweet potatoes into 1-inch slices. Place the slices in a large bowl for coating.
- Coat the potatoes. In a small bowl, whisk together 4 tablespoons of melted butter, avocado oil, and salt. Pour this mixture over the sweet potato slices and toss gently until all slices are evenly coated.
- Arrange in baking dish. Lay the sweet potato slices flat-side down in a single layer inside a 9×13-inch baking dish or pan. If using a glass baking dish, ensure your vegetable broth is warmed to prevent breakage when added later.
- Bake the potatoes initially. Place the dish in the oven and bake for 15 minutes. After 15 minutes, use tongs to carefully flip each sweet potato slice to the other side and bake for an additional 15 minutes.
- Add vegetable broth and continue baking. Pour the warmed 1 cup of reduced-sodium vegetable broth evenly over the sweet potato slices. Return the baking dish to the oven and bake for 10 more minutes to allow the potatoes to soften and absorb the broth.
- Prepare the pecan crumble. While the potatoes bake, in a medium bowl combine 2 tablespoons melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix until fully combined to form the crumble topping.
- Make the maple cinnamon sauce. In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and 2 tablespoons pure maple syrup until smooth and well combined.
- Top the potatoes. Remove the baking dish from the oven and carefully poke a few holes into each sweet potato slice with a fork. Drizzle each slice generously with the maple cinnamon sauce, then top each slice with about 2 teaspoons of the pecan crumble mixture.
- Finish baking. Return the baking dish to the oven and bake for 8-10 minutes more, or until the pecan topping is toasted and the crumble has caramelized beautifully.
Notes
- For best results when using a glass baking dish, make sure the vegetable broth is warm to avoid thermal shock.
- Use tongs to flip the sweet potato slices carefully to avoid breaking them.
- This dish pairs well with roasted meats or as a standalone autumnal side on holiday tables.
- Reuse leftover pecan crumble as a topping for oatmeal or yogurt.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: melting sweet potatoes, baked sweet potatoes, pecan crumble sweet potatoes, maple cinnamon sauce, autumn side dish, holiday recipes, vegetable broth sweet potatoes
