Melting Sweet Potatoes
These Melting Sweet Potatoes with a pecan crumble are sure to steal the spotlight this Thanksgiving! With irresistibly soft, pillowy centers bathed in a rich, buttery sauce and topped with a crunchy brown sugar pecan crumble, they’re bound to become a new holiday tradition—just like they have in our house!
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
- Preheat the oven to 425°F.
- 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.
- 2 ½ pounds sweet potatoes
- In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the potatoes and toss until well coated. Arrange the slices in a single layer, flat-side down, in a 9x13-inch baking dish or pan. (**Warning: If using a glass baking dish, ensure your broth is warmed in the next step to prevent the potential for breakage.)
- 2 tablespoons avocado oil,¾ teaspoon salt
- Bake for 15 minutes, flip the slices using tongs, and bake for another 15 minutes. Pour the warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
- 1 cup reduced-sodium vegetable broth
- For the Pecan Crumble: In a medium bowl, mix together 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until combined.
- ¾ cup finely chopped pecans
- For the Maple Cinnamon Sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup until smooth.
- 2 tablespoons pure maple syrup
- Poke a few holes into each potato slice with a fork, drizzle with the maple cinnamon sauce, and top each slice with about 2 teaspoons of the pecan crumble.
- Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized.
Notes
Sweet Potatoes: Choose sweet potatoes with a consistent width, ideally around 2 to 2½ inches across. Look for ones with minimal tapering, so your slices are uniform whether cut from the root end or the center.
Broth: Reduced-sodium vegetable broth is best to avoid an overly salty sauce. If you use unsalted broth, you may need to add a bit more salt to taste.
Prep-Ahead Option 1: Best Texture (Same-Day Finish)Prepare through Step 3 (coating the potatoes and arranging them in the baking dish). Cover tightly and refrigerate. On the day of serving, bake as instructed. This keeps the potatoes at their freshest, with the best texture.
Prep-Ahead Option 2: Make-Ahead and ReheatComplete through Step 4 (including roasting and adding broth). Let cool, cover, and refrigerate overnight. When ready to serve, reheat at 400°F until warm, then add the maple cinnamon sauce and pecan crumble, finishing with the final 8-10 minute bake. Perfect for freeing up oven space on a busy day!
Broth: Reduced-sodium vegetable broth is best to avoid an overly salty sauce. If you use unsalted broth, you may need to add a bit more salt to taste.
Prep-Ahead Option 1: Best Texture (Same-Day Finish)Prepare through Step 3 (coating the potatoes and arranging them in the baking dish). Cover tightly and refrigerate. On the day of serving, bake as instructed. This keeps the potatoes at their freshest, with the best texture.
Prep-Ahead Option 2: Make-Ahead and ReheatComplete through Step 4 (including roasting and adding broth). Let cool, cover, and refrigerate overnight. When ready to serve, reheat at 400°F until warm, then add the maple cinnamon sauce and pecan crumble, finishing with the final 8-10 minute bake. Perfect for freeing up oven space on a busy day!