Melting Sweet Potatoes with Brown Sugar Pecan Crumble
Melting Sweet Potatoes with Brown Sugar Pecan Crumble
Ingredients
For the Melting Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch thick rounds
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 cup vegetable or chicken broth
For the Brown Sugar Pecan Crumble
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter, melted
For the Maple Cinnamon Sauce
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Peel the sweet potatoes thoroughly, ensuring all fibrous skin is removed until a darker orange color is visible. Cut the peeled sweet potatoes into 1-inch thick rounds.
⏱️ 10 min•🌡️ 375
- 2
In a large mixing bowl, toss the sweet potato rounds with 1/4 cup of melted butter and 1/2 teaspoon of salt until evenly coated. Arrange the buttered and salted sweet potato rounds in a single layer in a large casserole dish (e.g., 9x13 inch).
⏱️ 5 min
- 3
Bake the sweet potatoes for 15 minutes. Carefully remove the dish from the oven, flip each sweet potato round, and return to the oven to bake for another 15 minutes.
⏱️ 30 min•🌡️ 375
- 4
While the sweet potatoes are baking, prepare the toppings. For the Pecan Brown Sugar Crumble: In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup chopped pecans, and 2 tablespoons of melted butter. Mix well until a crumbly texture forms.
⏱️ 5 min
- 5
For the Maple Cinnamon Sauce: In a separate small bowl, whisk together 1/4 cup of melted butter, 1/4 cup of maple syrup, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt until well combined.
⏱️ 3 min
- 6
After the second 15-minute baking period, remove the sweet potatoes from the oven. Pour 1 cup of vegetable or chicken broth over the sweet potatoes in the casserole dish. Return to the oven and cook for an additional 10 minutes. The steam from the broth will help make the potatoes super soft.
⏱️ 10 min•🌡️ 375
- 7
Remove the dish from the oven. Using a fork, poke several holes in the center of each sweet potato round. Pour the prepared maple cinnamon sauce evenly over the sweet potatoes, allowing it to seep into the holes.
⏱️ 3 min
- 8
Generously top each sweet potato round with the pecan brown sugar crumble. Return the dish to the oven and cook for 8 minutes more, or until the pecans in the crumble are lightly toasted and fragrant.
⏱️ 8 min•🌡️ 375
- 9
Remove from the oven and let rest for a few minutes. Serve the melting sweet potatoes warm, drizzled with the delicious sauce accumulated at the bottom of the baking dish, and a sprinkle of extra cinnamon, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Melting Sweet Potatoes with Brown Sugar Pecan Crumble
Ingredients
For the Melting Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch thick rounds
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 cup vegetable or chicken broth
For the Brown Sugar Pecan Crumble
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter, melted
For the Maple Cinnamon Sauce
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Peel the sweet potatoes thoroughly, ensuring all fibrous skin is removed until a darker orange color is visible. Cut the peeled sweet potatoes into 1-inch thick rounds.
⏱️ 10 min•🌡️ 375 - 2
In a large mixing bowl, toss the sweet potato rounds with 1/4 cup of melted butter and 1/2 teaspoon of salt until evenly coated. Arrange the buttered and salted sweet potato rounds in a single layer in a large casserole dish (e.g., 9x13 inch).
⏱️ 5 min - 3
Bake the sweet potatoes for 15 minutes. Carefully remove the dish from the oven, flip each sweet potato round, and return to the oven to bake for another 15 minutes.
⏱️ 30 min•🌡️ 375 - 4
While the sweet potatoes are baking, prepare the toppings. For the Pecan Brown Sugar Crumble: In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup chopped pecans, and 2 tablespoons of melted butter. Mix well until a crumbly texture forms.
⏱️ 5 min - 5
For the Maple Cinnamon Sauce: In a separate small bowl, whisk together 1/4 cup of melted butter, 1/4 cup of maple syrup, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt until well combined.
⏱️ 3 min - 6
After the second 15-minute baking period, remove the sweet potatoes from the oven. Pour 1 cup of vegetable or chicken broth over the sweet potatoes in the casserole dish. Return to the oven and cook for an additional 10 minutes. The steam from the broth will help make the potatoes super soft.
⏱️ 10 min•🌡️ 375 - 7
Remove the dish from the oven. Using a fork, poke several holes in the center of each sweet potato round. Pour the prepared maple cinnamon sauce evenly over the sweet potatoes, allowing it to seep into the holes.
⏱️ 3 min - 8
Generously top each sweet potato round with the pecan brown sugar crumble. Return the dish to the oven and cook for 8 minutes more, or until the pecans in the crumble are lightly toasted and fragrant.
⏱️ 8 min•🌡️ 375 - 9
Remove from the oven and let rest for a few minutes. Serve the melting sweet potatoes warm, drizzled with the delicious sauce accumulated at the bottom of the baking dish, and a sprinkle of extra cinnamon, if desired.
⏱️ 5 min