Melting Sweet Potatoes Maple Pecan (Print-Friendly Version)
Sweet potatoes roasted with maple, cinnamon, and pecan for a rich caramelized flavor and tender texture.
# Ingredients List:
→ Sweet Potato Base
01 -
1.1 kilograms sweet potatoes, peeled and cut into 2.5 cm slices
→ Potato Coating
02 -
4 tablespoons salted butter, melted
03 -
2 tablespoons avocado oil
04 -
0.75 teaspoon salt
→ Baking Broth
05 -
240 millilitres reduced-sodium vegetable broth, warmed
→ Pecan Crumble
06 -
2 tablespoons salted butter, melted
07 -
75 grams finely chopped pecans
08 -
110 grams brown sugar
09 -
0.5 teaspoon ground cinnamon
→ Maple Cinnamon Sauce
10 -
1 tablespoon salted butter, melted
11 -
15 grams brown sugar
12 -
0.5 teaspoon ground cinnamon
13 -
2 tablespoons pure maple syrup
# How to Make It:
01 -
Preheat the oven to 220°C. Peel the sweet potatoes until their deeper orange interior is visible, then trim 1.25 cm from each end. Slice into uniform 2.5 cm rounds and place in a large mixing bowl.
02 -
In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the sliced sweet potatoes, tossing to coat evenly. Arrange in a single layer, flat-side down, in a 23 x 33 cm baking dish.
03 -
Bake for 15 minutes, flip the slices with tongs, and bake for an additional 15 minutes.
04 -
Pour the warmed vegetable broth evenly over the potatoes. Return to the oven and bake for 10 minutes.
05 -
In a medium bowl, combine 2 tablespoons melted butter, chopped pecans, 110 grams brown sugar, and 0.5 teaspoon cinnamon. Mix until the mixture is evenly moistened.
06 -
In a small bowl, whisk together 1 tablespoon melted butter, 15 grams brown sugar, 0.5 teaspoon cinnamon, and maple syrup until emulsified and smooth.
07 -
Prick each potato slice with a fork several times. Drizzle the maple cinnamon sauce over the slices, then top each with approximately 2 teaspoons of the pecan crumble. Return to the oven for 8–10 minutes, until the pecans are toasted and the topping has caramelized.
# Extra Tips:
01 -
For uniform slices, choose sweet potatoes with consistent diameter and minimal tapering.
02 -
If using a glass baking dish, ensure vegetable broth is warmed before pouring to avoid thermal shock.
03 -
Use reduced-sodium broth to prevent excessive saltiness; adjust salt if substituting unsalted broth.
04 -
To prepare ahead for best texture, coat and arrange potatoes in advance, refrigerate, and bake fresh. For a full make-ahead option, complete roasting and broth addition, refrigerate, then reheat and finish with sauce and crumble before serving.