Melting Sweet Potatoes with Pecan Crumble
These Melting Sweet Potatoes feature crispy edges, buttery tender centers, and a crunchy pecan-brown sugar crumble that brings holiday flavor to every bite. Bathed in buttery broth and finished with a maple cinnamon glaze, this easy side dish is a fresh twist on classic sweet potato casserole.
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 9x13-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
Tip: Warm your broth before adding it to the baking dish to avoid shocking or cracking glass pans. Don’t skip poking holes in each potato slice—it helps the maple sauce soak in beautifully!