Melting Sweet Potatoes
User Reviews
5
Melting Sweet Potatoes
Description
Melting Sweet Potatoes use quarter-inch thick slices of uniformly sized sweet potatoes coated in a blend of melted butter, avocado oil, and salt. The slices are arranged flat-side down and baked at a high temperature to soften and brown their surfaces. The addition of warmed vegetable broth during the final bake steams the potatoes, ensuring a tender, creamy interior while maintaining their shape.
The dish is finished with a pecan crumble made from chopped pecans, brown sugar, cinnamon, and melted butter, which adds a crunchy texture and nutty flavor. A maple cinnamon sauce offers a sweet, spicy glaze that complements the natural sweetness of the yams. The buttery and sweet components combine to create a comforting side dish with layered textures from tender slices to crisp topping.
The recipe allows for prep-ahead steps to maintain texture and flavor, including assembling the coated potatoes in advance or roasting fully and reheating with the final toppings. Reduced-sodium vegetable broth balances saltiness without overpowering the sweet elements.
Ingredients
- 2 ½ pounds sweet potato
- 7 tablespoons butter melted, divided, salted
- 2 tablespoons avocado oil
- ¾ teaspoon salt
- 1 cup vegetable broth warmed, reduced-sodium
- ¾ cup pecan finely chopped
- ½ cup brown sugar + 1 tablespoon
- 1 teaspoon cinnamon divided
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 425°F.
- Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue. Trim off ½ inch from each end, then cut into 1-inch slices. Place the slices in a large bowl.
- In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the potatoes and toss until well coated. Arrange the slices in a single layer, flat-side down, in a 9x13-inch baking dish or pan. (**Warning: If using a glass baking dish, ensure your broth is warmed in the next step to prevent the potential for breakage.)
- Bake for 15 minutes, flip the slices using tongs, and bake for another 15 minutes. Pour the warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
- For the Pecan Crumble: In a medium bowl, mix together 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until combined.
- For the Maple Cinnamon Sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup until smooth.
- Poke a few holes into each potato slice with a fork, drizzle with the maple cinnamon sauce, and top each slice with about 2 teaspoons of the pecan crumble.
- Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized.
Notes
- Choose sweet potatoes with uniform size and minimal tapering for even slices and consistent cooking.
- Use reduced-sodium vegetable broth to control the salt level and avoid overpowering sweetness.
- Prep options include assembling potatoes ahead or roasting fully and reheating with toppings for convenience.
- Warm broth before adding to prevent glass dish breakage if used in baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 379mg | 16% |
| Potassium | 551mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 20422IU | 408% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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