Description
Melting Sweet Potatoes is a deliciously tender and flavorful baked side dish featuring succulent sweet potato slices coated in a buttery, seasoned mixture, then baked to perfection with a warm vegetable broth infusion. Topped with a crunchy pecan crumble and drizzled with a rich maple cinnamon sauce, this recipe offers a perfect blend of sweet, buttery, and nutty flavors that melt in your mouth.
Ingredients
Scale
Sweet Potatoes
- 2 ½ pounds sweet potatoes
Sauce and Coating
- 7 tablespoons salted butter, melted and divided
- 2 tablespoons avocado oil
- ¾ teaspoon salt
- 1 cup reduced-sodium vegetable broth, warmed
Pecan Crumble Topping
- ¾ cup finely chopped pecans
- ½ cup brown sugar
- 1 teaspoon cinnamon, divided
- 2 tablespoons pure maple syrup
- 1 tablespoon brown sugar (for maple cinnamon sauce)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the sweet potatoes.
- Cut Sweet Potatoes: Peel the sweet potatoes using a vegetable peeler until you see a deeper orange color. Trim ½ inch off each end, then slice the potatoes into 1-inch thick pieces. Place all slices in a large bowl.
- Prepare and Pour Sauce: In a small bowl, whisk together 4 tablespoons of melted butter, avocado oil, and salt. Drizzle this mixture over the sweet potato slices and toss well to ensure each slice is evenly coated. Arrange the slices in a single flat layer, flat side down, in a 9×13-inch baking dish. If using glass bakeware, warming the broth in the next step is important to prevent breakage.
- Bake the Potatoes: Bake the sweet potatoes for 15 minutes, then carefully flip each slice using tongs. Bake for an additional 15 minutes. Afterward, pour the warmed vegetable broth evenly over the potatoes and bake for another 10 minutes to allow the broth to soak in and the potatoes to become tender.
- Make Pecan Crumble: While potatoes bake, mix together 2 tablespoons of melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon in a medium bowl until all components are well combined to form the pecan crumble topping.
- Make Maple Cinnamon Sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and the pure maple syrup until smooth and well blended.
- Top the Potatoes: Using a fork, poke a few holes into each sweet potato slice to allow flavors to penetrate. Drizzle each slice with the maple cinnamon sauce and sprinkle approximately 2 teaspoons of the pecan crumble on top of each slice.
- Finish Baking: Return the baking dish to the oven for 8 to 10 minutes, or until the pecans toast and the crumble caramelizes slightly, adding a satisfying crunch and enhancing the sweet flavors.
Notes
- Use a glass baking dish only if warming the vegetable broth to avoid thermal shock and breakage.
- Adjust the sweetness by modifying the amount of brown sugar and maple syrup according to your preference.
- For extra depth of flavor, you can add a pinch of nutmeg or allspice to the sauce or crumble topping.
- Be careful when flipping the delicate sweet potato slices to avoid breaking them.
- This dish pairs wonderfully with roasted meats or can be served as a vegetarian main with a leafy green salad.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sweet potatoes, baked sweet potatoes, pecan crumble, maple cinnamon sauce, tender sweet potatoes, vegetarian side dish, fall recipe
