Description
Melting Sweet Potatoes is a comforting baked side dish featuring tender sweet potato slices coated in butter and oil, baked with vegetable broth, and topped with a crunchy pecan crumble and a sweet maple cinnamon sauce. This recipe balances sweet and savory flavors with a delightful caramelized finish.
Ingredients
Scale
Sweet Potatoes and Coating
- 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)
Pecan Crumble
- ¾ cup finely chopped pecans
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter (from the divided butter)
Maple Cinnamon Sauce
- 1 tablespoon melted butter (from the divided butter)
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons pure maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 425°F to prepare for baking the sweet potatoes.
- Prepare the Sweet Potatoes: Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue. Trim off ½ inch from each end, then slice them into 1-inch thick pieces. Place the slices in a large bowl.
- Coat the Potatoes: 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 are well coated. Arrange the slices flat-side down in a single layer in a 9×13-inch baking dish or pan. If you use a glass dish, make sure to warm the broth in the next step to avoid breakage.
- Bake and Flip: Bake the sweet potatoes for 15 minutes. Then, flip each slice using tongs and bake for an additional 15 minutes. This ensures even cooking and browning.
- Add Broth and Continue Baking: Pour the warmed reduced-sodium vegetable broth evenly over the potatoes and bake for 10 more minutes to infuse them with moisture and flavor.
- Prepare the Pecan Crumble: In a medium bowl, combine 2 tablespoons of melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well until everything is evenly mixed.
- 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 2 tablespoons pure maple syrup until smooth and combined.
- Assemble and Final Bake: Poke a few holes into each sweet potato slice with a fork to allow sauces to soak in. Drizzle the maple cinnamon sauce over the slices, then top each slice with approximately 2 teaspoons of the pecan crumble.
- Caramelize the Topping: Return the pan to the oven and bake for an additional 8-10 minutes, or until the pecans are toasted and the crumble has caramelized to a golden brown.
Notes
- Warming the vegetable broth before adding it to the baking dish is crucial if using a glass dish to prevent thermal shock and potential cracking.
- Use tongs to carefully flip the sweet potato slices to avoid breakage.
- For an extra nutty flavor, toast the pecans lightly before mixing them into the crumble if desired.
- Sweet potatoes can vary in size and moisture; adjust baking times slightly if needed to ensure they are tender.
- This dish pairs well with roasted meats or can be served as a vegetarian main when complemented with a grain or salad.
