These melting sweet potatoes are the ultimate Thanksgiving side dish that rivals traditional sweet potato casserole. Featuring crispy edges, soft pillowy centers, and a crunchy pecan-brown sugar crumble, this recipe delivers perfect texture in every bite. Bathed in buttery vegetable broth and finished with a maple cinnamon glaze, these roasted sweet potato slices are naturally sweet, incredibly flavorful, and sure to become your new holiday favorite.
Prep Time: 20 minutes | Cook Time: 58 minutes | Total Time: 78 minutes | Servings: 6-8
Table of Contents
Why These Melting Sweet Potatoes Are Better Than Casserole
This melting sweet potatoes recipe captures everything you love about classic sweet potato casserole—natural sweetness, rich buttery flavor, brown sugar, and crunchy pecans—but with superior texture. The magic is in the contrast: crispy caramelized edges, tender centers that literally melt in your mouth, and a crunchy pecan crumble that adds the perfect finishing touch. Each slice is individual, making serving easy and presentation beautiful.
What makes this recipe special:
- Crispy edges with soft, pillowy centers
- Better texture than traditional casserole
- Individual slices for elegant presentation
- Buttery, naturally sweet flavor
- Crunchy pecan-brown sugar topping
- Make-ahead friendly for holiday meal prep
Ingredients for Melting Sweet Potatoes
For the 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
For the Pecan Crumble:
- ¾ cup finely chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter
For the Maple Cinnamon Sauce:
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons pure maple syrup
How to Make Melting Sweet Potatoes
Step 1: Prep the Sweet Potatoes
Preheat your oven to 425°F. Peel the sweet potatoes thoroughly using a vegetable peeler, removing all the tough, fibrous skin until you see the darker orange flesh. Trim ½ inch from each end, then cut the potatoes into 1-inch thick slices. Place the slices in a large bowl.
Step 2: Season and Arrange
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 until they’re completely coated. Arrange the slices in a single layer, flat-side down, in a 9×13-inch baking dish or pan. If your potato slices vary in size, place larger slices along the outer edges where they’ll cook faster.
Step 3: First Bake and Flip
Bake the sweet potatoes for 15 minutes. Remove from the oven, flip each slice using tongs, and return to the oven for another 15 minutes. The slices should start developing golden edges.
Step 4: Add Broth
After the second 15-minute bake, pour the warmed vegetable broth over the potatoes. This creates a flavorful braising liquid that makes the centers incredibly tender. Return to the oven for 10 more minutes. Important: If using a glass baking dish, make sure your broth is warmed before adding to prevent potential breakage from temperature shock.
Step 5: Make the Pecan Crumble
While the potatoes bake, prepare the pecan crumble. In a medium bowl, mix together 2 tablespoons melted butter, finely chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until well combined and crumbly.
Step 6: 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 maple syrup until smooth and well blended.
Step 7: Final Topping and Bake
Remove the potatoes from the oven. Using a fork, poke 3-4 holes into each potato slice—this allows the maple cinnamon sauce to seep into the center. Drizzle the maple cinnamon sauce over each slice, then top each 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 beautifully.
Step 8: Serve
Let the melting sweet potatoes rest for 5 minutes before serving. They should have crispy, caramelized edges with tender, flavorful centers.
Tips for Perfect Melting Sweet Potatoes
Choose uniform sweet potatoes. Look for sweet potatoes with consistent width, ideally 2 to 2½ inches across, with minimal tapering. This ensures even cooking and uniform slices.
Peel thoroughly. Remove all the tough outer skin until you see the darker orange flesh. The fibrous skin can be unpleasant in the finished dish.
Use neutral oil with butter. The avocado oil prevents the butter from burning at the high roasting temperature while keeping flavors balanced.
Warm the broth. Always warm your vegetable broth before adding, especially if using a glass baking dish, to prevent thermal shock and potential breakage.
Don’t skip poking holes. This crucial step allows the maple cinnamon sauce to penetrate deep into each slice, flavoring the entire potato.
Chop pecans finely. Finely chopped pecans distribute better and make the crumble easier to cut into when serving.
Use reduced-sodium broth. This prevents an overly salty sauce. If using regular broth, reduce the added salt accordingly.
Make-Ahead Melting Sweet Potatoes
Option 1: Same-Day Finish (Best Texture) Prepare the sweet potatoes through Step 2 (coating them in butter and oil, arranging in the baking dish). Cover tightly with plastic wrap and refrigerate. Prepare the crumble and maple sauce separately and store in airtight containers. On serving day, proceed with baking according to instructions. This method ensures the best, freshest texture.
Option 2: Make-Ahead and Reheat Complete the recipe through Step 4 (including roasting and adding broth). Let the potatoes cool completely, then cover and refrigerate overnight. When ready to serve, reheat at 400°F until warmed through, then add the maple cinnamon sauce and pecan crumble, finishing with the final 8-10 minute bake. This option frees up oven space on busy holiday days.
Storage and Reheating Instructions
Refrigerator: Store leftover melting sweet potatoes in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F oven for 10-15 minutes until warmed through. The edges may soften slightly but will still be delicious.
Freezing: While these are best fresh, you can freeze after the initial roasting (before adding the crumble and sauce). Thaw overnight and proceed with the final steps.
Recipe Variations
Savory melting sweet potatoes: Skip the maple sauce and pecan crumble. Instead, top with garlic, herbs, and parmesan for a savory version similar to melting potatoes.
Different nuts: Substitute walnuts, almonds, or chopped hazelnuts for pecans. Ensure they’re finely chopped for best texture.
Honey instead of maple: Replace maple syrup with honey for a different flavor profile, though maple pairs beautifully with cinnamon.
Dark brown sugar: Use dark brown sugar instead of light for deeper molasses flavor in both the crumble and sauce.
Spiced version: Add a pinch of nutmeg or ginger to the maple cinnamon sauce for extra warmth.
Dairy-free: Use vegan butter or coconut oil and ensure your vegetable broth is plant-based.
Add vanilla: Stir ½ teaspoon vanilla extract into the maple cinnamon sauce for enhanced flavor.
Common Mistakes to Avoid
Not peeling completely. Sweet potato skin is tough and fibrous. Peel thoroughly until you see darker orange flesh for the best eating experience.
Skipping the oil. The oil prevents butter from burning at high temperatures. Don’t omit it.
Adding cold broth to glass dish. Always warm your broth before adding to prevent thermal shock that could crack glass baking dishes.
Forgetting to poke holes. This step is essential for the maple sauce to penetrate the potatoes and flavor them throughout.
Cutting slices too thin or thick. Stick to 1-inch slices for the perfect ratio of crispy edges to tender centers.
Overcrowding the pan. Arrange slices in a single layer with space between for proper caramelization.
Frequently Asked Questions
Can I use a different nut? Absolutely! Walnuts or almonds work beautifully. Just chop them finely so they incorporate smoothly into the crumble.
How do I know when the sweet potatoes are done? They’re ready when tender in the center with crisp edges. Test with a fork—if it slides through easily, they’re done.
What if I only have regular vegetable broth? Reduce the amount of added salt in the recipe to avoid an overly salty dish. Taste the broth first and adjust accordingly.
Can I use chicken or beef broth? While you can, it will affect the flavor profile. Vegetable broth keeps the dish vegetarian and allows the sweet potato flavor to shine.
What if I don’t have maple syrup? You can substitute honey, though maple pairs particularly well with cinnamon and sweet potatoes. Avoid pancake syrup or imitation maple.
Do these reheat well? Yes, though they’re best fresh from the oven. Reheat at 375°F for 10-15 minutes. The edges may soften slightly but they’ll still taste great.
Can I make these without the crumble? Sure! The maple cinnamon sauce alone is delicious, though the crumble adds wonderful texture contrast.
How many sweet potatoes do I need? About 2½ pounds, which is typically 3-4 large sweet potatoes depending on size.
What to Serve With Melting Sweet Potatoes
These melting sweet potatoes pair perfectly with:
- Roasted turkey or glazed ham for Thanksgiving
- Prime rib or beef tenderloin for Christmas
- Roasted chicken or pork roast for Sunday dinner
- Green bean casserole and cranberry sauce
- Fresh cranberry orange sauce
- Broccoli au gratin or roasted Brussels sprouts
- Dinner rolls and cornbread stuffing
Nutritional Information
Per serving (based on 8 servings)
- Calories: 280-310
- Protein: 3-4g
- Fat: 15-17g
- Carbohydrates: 38-42g
- Fiber: 4-5g
- Sugar: 20-22g
Melting Sweet Potatoes with Pecan Crumble
Ingredients
- 2 1/2 lbs sweet potatoes, peeled and cut into 1-inch slices
- 7 tbsp salted butter, melted (divided)
- 2 tbsp avocado oil
- 3/4 tsp salt
- 1 cup reduced-sodium vegetable broth, warmed
- 3/4 cup finely chopped pecans
- 1/2 cup brown sugar
- 1 tsp ground cinnamon (divided)
- 2 tbsp melted butter (for crumble)
- 1 tbsp melted butter (for maple sauce)
- 1 tbsp brown sugar (for maple sauce)
- 2 tbsp pure maple syrup
Instructions
- Preheat oven to 425°F (220°C). Peel sweet potatoes and cut into 1-inch thick slices. Place in a large bowl.
- Whisk 4 tablespoons melted butter, avocado oil, and salt. Drizzle over the sweet potatoes and toss to coat. Arrange slices flat-side down in a 9×13-inch baking dish in a single layer.
- Bake for 15 minutes, flip each slice, and bake another 15 minutes until golden on the edges.
- Pour the warmed vegetable broth over the sweet potatoes and return to the oven for 10 minutes to braise until tender.
- In a medium bowl, mix chopped pecans, ½ cup brown sugar, ½ teaspoon cinnamon, and 2 tablespoons melted butter until crumbly.
- In a small bowl, whisk together 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and 2 tablespoons maple syrup until smooth.
- Remove sweet potatoes from the oven. Poke several holes in each slice with a fork. Drizzle maple cinnamon sauce over the top and sprinkle each slice with pecan crumble. Bake another 8–10 minutes, until the topping is golden and caramelized.
- Let cool for 5 minutes before serving. The sweet potatoes should have crispy edges, tender centers, and a crunchy topping.
Notes
These melting sweet potatoes with pecan crumble deliver everything you love about sweet potato casserole but with superior texture and presentation. The combination of crispy caramelized edges, tender buttery centers, and crunchy pecan-brown sugar topping creates an irresistible side dish that will have everyone asking for seconds. Whether you’re planning your Thanksgiving menu or looking for a show-stopping holiday side, this recipe is guaranteed to become a new family favorite that rivals any classic casserole.