Melting Sweet Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 ½ pounds sweet potatoes
02 -
7 tablespoons salted butter, melted, divided
03 -
2 tablespoons avocado oil
04 -
¾ teaspoon salt
05 -
1 cup reduced-sodium vegetable broth, warmed
→ Pecan Crumble
06 -
¾ cup finely chopped pecans
07 -
½ cup brown sugar
08 -
½ teaspoon cinnamon
09 -
2 tablespoons salted butter, melted
→ Maple Cinnamon Sauce
10 -
2 tablespoons pure maple syrup
11 -
½ teaspoon cinnamon
12 -
1 tablespoon brown sugar
13 -
1 tablespoon salted butter, melted
# Instructions:
01 -
Preheat the oven to 425°F. Peel the sweet potatoes until you see a darker orange hue. Trim off ½ inch from each end, cut into 1-inch slices, and place in a large bowl.
02 -
In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the sweet potatoes, tossing until well coated. Arrange in a single layer, flat-side down, in a 9×13-inch baking dish.
03 -
Bake for 15 minutes, flip slices with tongs, and bake for another 15 minutes. Pour warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
04 -
In a medium bowl, mix 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until combined.
05 -
In a small bowl, whisk together maple syrup, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and 1 tablespoon melted butter until smooth.
06 -
Poke holes in each potato slice with a fork, drizzle with maple cinnamon sauce, and top with about 2 teaspoons of pecan crumble.
07 -
Return to the oven and bake for 8-10 minutes, or until pecans are toasted and the crumble is caramelized.
# Notes:
01 -
Select sweet potatoes with consistent width for even slicing and cooking.
02 -
If using a glass baking dish, ensure vegetable broth is warmed to avoid dish breakage.
03 -
For make-ahead preparation, you may prepare steps in advance and reheat as necessary.