If you have a soft spot for cozy, comforting dishes, the Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe is about to become your new favorite go-to. This recipe delivers tender, almost buttery sweet potatoes layered with a crunchy, nutty pecan crumble, all beautifully glazed in a warm and aromatic maple cinnamon sauce. Each bite offers a perfect harmony of sweetness, spice, and texture that makes it an irresistible dish for holiday dinners or a special family meal.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, well-chosen ingredients that come together to create an exceptional taste experience. Each item plays an important role in balancing flavors and textures, from the creamy softness of sweet potatoes to the sweet crunch of pecans and the enchanting warmth of cinnamon.
- Sweet potatoes (2 ½ pounds): The star of the dish, these provide sweetness, creaminess, and that lovely orange color.
- Salted butter (7 tablespoons, melted, divided): Adds rich flavor and helps the topping brown beautifully.
- Avocado oil (2 tablespoons): Offers a neutral flavor and helps coat the potatoes evenly for roasting.
- Salt (¾ teaspoon): Enhances all the natural flavors without overpowering the sweetness.
- Reduced-sodium vegetable broth (1 cup, warmed): Keeps sweet potatoes tender and adds subtle depth while baking.
- Finely chopped pecans (¾ cup): Provides a crunchy, nutty contrast essential to the crumble topping.
- Brown sugar (½ cup + 1 tablespoon): Brings caramel sweetness to both the crumble and sauce.
- Cinnamon (1 teaspoon, divided): Adds a warm, inviting spice that perfectly complements the sweet potatoes and pecans.
- Pure maple syrup (2 tablespoons): Infuses the sauce with natural sweetness and a rich, slightly smoky flavor.
How to Make Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 425°F. This high temperature will help achieve that perfect tender-and-crisp texture in your sweet potatoes, making them wonderfully melt-in-your-mouth while still holding together beautifully under the pecan crumble.
Step 2: Prepare the Sweet Potatoes
Use a vegetable peeler to peel the sweet potatoes until you see their vibrant orange core. Then trim off half an inch from both ends and slice them into 1-inch thick rounds. This thickness allows them to cook evenly and absorb the flavors while keeping a delightful texture. Toss the slices gently in a large bowl—they’re ready for their buttery oil coating!
Step 3: Coat and Arrange the Potatoes
Whisk together 4 tablespoons of the melted butter, avocado oil, and salt. Drizzle this mixture over the sweet potato slices and ensure each piece is well coated—this step seals in moisture and adds richness. Lay the slices flat-side down in a single layer in a 9×13-inch baking dish. If you’re using glassware, make sure your broth is warmed later so it doesn’t cause any cracking.
Step 4: Begin Baking
Slide the dish into your preheated oven and bake the sweet potatoes for 15 minutes. Carefully flip each slice with tongs to brown the other side, then bake another 15 minutes. Pour the warmed vegetable broth evenly over the potatoes—this will help steam and soften them further as they caramelize in the oven for an additional 10 minutes.
Step 5: Make the Pecan Crumble
While the potatoes are baking, mix the remaining 2 tablespoons melted butter with the chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon in a medium bowl. This crumble will toast beautifully on top, offering a sweet, crunchy surprise in every bite.
Step 6: Whisk up the Maple Cinnamon Sauce
For the luscious glaze, combine the last tablespoon of melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and the maple syrup in a small bowl. Whisk until smooth and glossy—this sauce will tie everything together with its rich sweetness and warm spice.
Step 7: Assemble the Final Layers
Use a fork to gently poke a few holes into each baked sweet potato slice to help the sauce seep in. Drizzle each slice generously with the maple cinnamon sauce, making sure every piece gets a little sticky sweetness. Then top each one with about 2 teaspoons of the pecan crumble, distributing this crunchy delight evenly.
Step 8: Finish Baking
Return the dish to the oven for 8 to 10 minutes so the pecan crumble can toast up golden brown and caramelize perfectly over the melting sweet potatoes. This last step locks in that irresistible combination of textures and flavors that makes the Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe truly unforgettable.
How to Serve Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe
Garnishes
Finish off your dish with a sprinkle of flaky sea salt to add a subtle contrast to the sweetness. A touch of freshly chopped fresh thyme or rosemary leaves also pairs beautifully, giving a fresh herbal note that brightens the rich flavors.
Side Dishes
This recipe shines alongside roasted or grilled chicken, pork tenderloin, or even a hearty vegetable roast. Its sweet and nutty profile complements savory mains while adding a cozy feel that makes any meal a little more special.
Creative Ways to Present
Serve the slices layered on a rustic wooden platter to showcase the beautiful textures and colors. For an elegant dinner, stack a few pieces and drizzle extra maple cinnamon sauce over the top, garnishing with whole toasted pecans for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making reheated portions just as delicious.
Freezing
You can freeze the cooked sweet potatoes without the pecan crumble for up to 2 months in a sealed freezer bag. Add the crumble fresh after thawing for the best texture and flavor.
Reheating
Reheat leftovers gently in a 350°F oven, covered with foil, for about 15-20 minutes until warmed through. Add any pecan crumble or extra maple cinnamon sauce fresh to maintain the delightful crunch and shine.
FAQs
Can I use another type of nut instead of pecans?
Absolutely! Walnuts or almonds make lovely substitutes if you need a different flavor or have allergies. Just chop them finely and toast them as you would the pecans.
Is this recipe gluten-free?
Yes, all the ingredients here are naturally gluten-free, making this dish safe and delicious for gluten-sensitive eaters.
Can I prepare this recipe vegan?
Yes, simply swap out the butter for a high-quality vegan butter or coconut oil and use a vegetable broth without animal products for a fully vegan version.
What’s the best type of sweet potato to use?
Look for firm sweet potatoes with smooth skin and a deep orange color, often called Garnet or Beauregard varieties, which offer great sweetness and texture.
Can I make this recipe ahead of time for a party?
Definitely! You can prepare everything through Step 7 in advance and refrigerate. When ready to serve, add the crumble topping and finish baking to keep it fresh and crisp.
Final Thoughts
If you’re looking for a dish that brings warmth, sweetness, and a touch of elegance to your table, you really must try the Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe. It’s a wonderful way to celebrate sweet potatoes, turning them into a festive side or even a centerpiece that friends and family will rave about. Dive in and savor every delightful bite—you deserve it!
Print
Melting Sweet Potatoes with Pecan Crumble and Maple Cinnamon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Melting Sweet Potatoes is a delightful baked side dish featuring tender, flavorful sweet potato slices coated in a buttery glaze, layered with a warm vegetable broth, and topped with a sweet, crunchy pecan crumble and maple cinnamon sauce. Perfect for holiday dinners or comforting family meals.
Ingredients
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
Maple Cinnamon Sauce
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons pure maple syrup
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the sweet potatoes evenly and thoroughly.
- Prepare Sweet Potatoes: Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue, then trim off ½ inch from each end. Slice them into 1-inch thick pieces and place all slices into a large bowl.
- 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 well to coat each slice evenly. Arrange the coated slices in a single layer, flat-side down, in a 9×13-inch baking dish. If using glass bakeware, ensure the vegetable broth is warmed to avoid dish breakage during baking.
- Initial Baking: Bake the sweet potatoes for 15 minutes, then carefully flip each slice using tongs and bake for an additional 15 minutes to ensure even cooking and browning.
- Add Vegetable Broth and Bake: Pour the warmed vegetable broth evenly over the potatoes and return the baking dish to the oven. Bake for another 10 minutes to help soften the potatoes and infuse flavor.
- Make Pecan Crumble: In a medium bowl, combine 2 tablespoons melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix thoroughly until evenly combined.
- Prepare Maple Cinnamon Sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and pure maple syrup until smooth and well blended.
- Top and Final Bake: Poke a few fork holes into each potato slice to allow the sauce to soak in. Drizzle the maple cinnamon sauce over the slices and sprinkle about 2 teaspoons of the pecan crumble on top of each slice. Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble is caramelized and golden.
Notes
- Ensure the vegetable broth is warmed before adding to the baking dish especially if using glass bakeware to prevent thermal shock and potential breakage.
- To make peeling easier, look for the darker orange hue on the raw sweet potatoes indicating the outer layer has been fully removed.
- To toast pecans further, you can spread them on a baking sheet and toast in the oven at 350°F for 5-7 minutes before mixing with crumble ingredients if desired.
- Use reduced-sodium vegetable broth to keep the sodium content moderate and balanced.
- For a vegan version, substitute butter with plant-based margarine or oil alternatives.
