Description
Delicious sweet potatoes roasted until meltingly tender, topped with a crunchy pecan crumble and a drizzle of maple syrup.
Ingredients
Scale
- 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 your oven to 425°F.
- Peel the sweet potatoes and trim off half an inch from each end, then slice them into one-inch thick pieces.
- In a small bowl, whisk together 4 tablespoons of melted butter, avocado oil, and salt. Drizzle this mixture over the sweet potatoes and toss to coat.
- Arrange the slices in a single layer, flat-side down, in a 9×13-inch baking dish. Bake for 15 minutes, then carefully flip them and bake for an additional 15 minutes.
- Pour the warmed vegetable broth over the potatoes and return them to the oven for an extra 10 minutes.
- For the pecan crumble, mix together 2 tablespoons of melted butter, finely chopped pecans, ½ cup of brown sugar, and ½ teaspoon of cinnamon in a medium bowl.
- Stir until well combined, ensuring every pecan is coated.
- For the maple cinnamon sauce, whisk together the remaining 1 tablespoon of melted butter, 1 tablespoon of brown sugar, ½ teaspoon of cinnamon, and pure maple syrup in a small bowl.
- Drizzle the maple sauce over the sweet potatoes before serving.
Notes
For variations, consider using different nuts or spices to change the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sweet potatoes, pecan crumble, healthy side dish, baked sweet potatoes
