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
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
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.
