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Melting Sweet Potatoes with Maple Cinnamon Pecan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Melting Sweet Potatoes recipe features tender, oven-baked sweet potato slices coated in a flavorful butter and avocado oil mixture, baked to perfection with a warm vegetable broth finish. Topped with a crunchy, sweet pecan crumble and a luscious maple cinnamon sauce, this dish delivers a delightful combination of textures and rich, comforting flavors perfect for any occasion.

Ingredients

Scale

Sweet Potatoes

  • 2 ½ pounds sweet potatoes

Sauce and Cooking

  • 7 tablespoons salted butter (melted, 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 + 1 tablespoon brown sugar
  • 1 teaspoon cinnamon (divided)

Maple Cinnamon Sauce

  • 2 tablespoons pure maple syrup

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to get it ready for baking the sweet potatoes.
  2. Prepare sweet potatoes: Peel the sweet potatoes using a vegetable peeler until the darker orange flesh is visible. Trim ½ inch from each end, then slice into 1-inch thick pieces. Place these slices in a large mixing bowl.
  3. Coat potatoes: In a small bowl, whisk together 4 tablespoons of the melted butter, avocado oil, and salt. Drizzle this mixture over the sweet potato slices and toss thoroughly to ensure each slice is well coated.
  4. Arrange for baking: Place the coated sweet potato slices flat-side down in a single layer inside a 9×13-inch baking dish. If using a glass dish, ensure the vegetable broth is warmed in the next step to reduce risk of breakage.
  5. Bake and flip: Bake the sweet potatoes for 15 minutes. Carefully flip each slice with tongs and bake for another 15 minutes to ensure even cooking.
  6. Add broth and continue baking: Pour the warmed vegetable broth evenly over the sweet potatoes. Return the dish to the oven and bake for an additional 10 minutes to let the potatoes absorb the broth and become tender.
  7. Prepare pecan crumble: In a medium bowl, combine 2 tablespoons melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well to create the pecan topping.
  8. Make maple cinnamon sauce: In a small bowl, whisk the remaining 1 tablespoon melted butter with 1 tablespoon brown sugar, ½ teaspoon cinnamon, and pure maple syrup until completely smooth.
  9. Top potatoes: Use a fork to poke a few holes into each sweet potato slice to allow flavors to penetrate. Drizzle the maple cinnamon sauce across the slices evenly, then sprinkle about 2 teaspoons of the pecan crumble on each slice.
  10. Final bake and serve: Return the dish to the oven and bake for 8-10 minutes until the pecans are toasted and the crumble caramelizes, forming a deliciously crunchy topping. Serve warm.

Notes

  • Use warmed vegetable broth when baking in a glass dish to avoid thermal shock and breakage.
  • Poking holes into sweet potato slices helps the sauce penetrate and intensify flavors.
  • The pecan topping can be prepared ahead of time and stored in an airtight container until ready to use.
  • For a vegan version, substitute butter with vegan butter or coconut oil and ensure the maple syrup is pure and unprocessed.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.

Find it online: https://yumrecipesfood.com/melting-sweet-potatoes-with-maple-cinnamon-pecan-topping-recipe/