Description
Melting Sweet Potatoes are a deliciously tender and flavorful side dish featuring perfectly baked sweet potato slices glazed with a rich maple cinnamon sauce and topped with a buttery pecan crumble. This recipe offers a delightful balance of sweet and savory flavors, with a tender texture that melts in your mouth, perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Sweet Potatoes
- 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
Pecan Crumble
- ¾ cup finely chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter
Maple Cinnamon Sauce
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking the sweet potatoes evenly and caramelizing the topping.
- Cut sweet potatoes: Peel the sweet potatoes with a vegetable peeler until you observe a darker orange hue. Trim about ½ inch from each end, then slice the sweet potatoes into 1-inch thick pieces. Place these slices in a large bowl for seasoning.
- Pour sauce over potatoes: In a small bowl, whisk together 4 tablespoons of melted butter, avocado oil, and salt. Drizzle this mixture over the sweet potato slices, tossing gently to coat them evenly. Arrange the slices in a single layer, flat-side down, in a 9×13-inch baking dish. Use warm vegetable broth to avoid breaking glass bakeware.
- Bake the potatoes: Bake the sweet potatoes for 15 minutes, then carefully flip each slice using tongs and bake for an additional 15 minutes. After flipping, pour the warmed vegetable broth evenly over the potatoes and bake for another 10 minutes to soften and infuse flavor.
- Make the pecan topping: In a medium bowl, combine 2 tablespoons melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well until the pecans are evenly coated with the buttery sugar blend.
- Make the maple sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and pure maple syrup until the mixture is smooth and well combined.
- Top the potatoes: Gently poke a few holes into each baked sweet potato slice with a fork to help absorb the topping flavors. Drizzle the maple cinnamon sauce over each slice, then evenly distribute about 2 teaspoons of the pecan crumble on top of each piece.
- Finish baking and serve: Return the baking dish to the oven and bake for an additional 8-10 minutes. This step toasts the pecans and caramelizes the crumble, creating a crisp and flavorful topping. Serve warm and enjoy the tender, melting sweet potatoes with sweet, nutty accents.
Notes
- Use warm vegetable broth when pouring over potatoes in the baking dish to avoid cracking glass bakeware.
- Make sure to evenly coat potato slices with the butter and oil mixture for uniform cooking and flavor.
- Flipping the potatoes halfway ensures even baking and prevents burning on one side.
- Poke holes in the potato slices before adding the maple sauce to help it soak in better.
- The pecan crumble can be prepared ahead of time and stored refrigerated until ready to use.
