Description
A delightful dish combining sweet potatoes, maple syrup, and pecans, perfect for family dinners and special occasions.
Ingredients
- 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)
- ¾ cup finely chopped pecans
- ½ cup + 1 tablespoon brown sugar
- 1 teaspoon cinnamon (divided)
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 425°F.
- Peel the sweet potatoes and cut them into 1-inch slices. Place in a large bowl.
- In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle over the potatoes and toss until coated.
- Arrange the slices in a single layer in a 9×13-inch baking dish.
- Bake for 15 minutes, flip the slices, and bake for another 15 minutes.
- Pour warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
- To make the pecan crumble, mix 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon together.
- For the maple cinnamon sauce, whisk together 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup until smooth.
- Poke holes into each potato slice, drizzle with maple cinnamon sauce, and top with pecan crumble.
- Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble is caramelized.
Notes
Serve warm. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American