Buttery sweet potatoes roasted with maple-cinnamon glaze and a crunchy pecan crumble—perfectly tender and festive for holiday dinners or cozy nights in.

Why You’ll Love This Recipe

Melt-in-your-mouth texture: The broth infusion ensures each slice is tender and buttery.
Flavor-packed: The mix of maple syrup, brown sugar, cinnamon, and pecans gives rich autumn vibes.

Holiday hero: A stunning addition to any Thanksgiving or Christmas spread.
Vegetarian & gluten-free: A great option for diverse diets.
Make-ahead friendly: Can be prepped in stages to save time on busy days.

Ingredients

2½ 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 plus 1 tablespoon brown sugar
1 teaspoon ground cinnamon, divided
2 tablespoons pure maple syrup

Directions

Preheat oven to 425°F (220°C).
Peel the sweet potatoes thoroughly and slice into 1-inch thick rounds, trimming the ends.
In a bowl, whisk 4 tablespoons butter, avocado oil, and salt. Toss with sweet potatoes, then arrange them in a single layer in a 9×13-inch baking dish.

Bake for 15 minutes. Flip slices and bake for 15 minutes more.
Pour warm broth over potatoes and bake an additional 10 minutes.
While baking, prepare the pecan crumble: Mix 2 tablespoons melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon in a bowl.

Make the maple cinnamon sauce by combining remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup.
Remove potatoes from oven. Poke a few holes in each round with a fork. Drizzle with the maple cinnamon sauce and top with about 2 teaspoons of the pecan crumble per slice.
Return to oven and bake for 8–10 minutes, until crumble is toasted and golden.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes
Calories: 378 kcal per serving

Variations

Savory twist: Omit the sugar and cinnamon, and top with Parmesan and fresh herbs.

Nut-free: Skip the pecans or use roasted pumpkin seeds for crunch.
Add cheese: Crumble in some goat cheese or feta before serving for tangy contrast.
Spicy option: Add a dash of cayenne or chipotle powder to the maple glaze.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat in the oven at 350°F for 10–15 minutes, or until warmed through and crispy again on top. Microwave if in a rush, but oven keeps texture better.

FAQs

Can I use canned sweet potatoes?

Fresh is best here for texture. Canned will be too soft for the layered baking process.

What’s the best way to slice the sweet potatoes evenly?

Use a sharp chef’s knife or mandoline for even, 1-inch thick rounds that cook uniformly.

Can I make this ahead?

Yes! Prep the sweet potatoes, dressing, and crumble ahead. Assemble and bake just before serving.

Can I use a different type of broth?

Yes, chicken or turkey broth can be used, but vegetable broth keeps it vegetarian.

What if I don’t have maple syrup?

Honey or agave syrup can be substituted, but maple adds a signature earthy sweetness.

Is this dish freezer-friendly?

Not ideal—freezing may affect texture and make the crumble soggy.

Can I add marshmallows for a classic sweet potato casserole touch?

You can! Add them in the last 5 minutes of baking for a golden finish.

What’s a good main dish to pair with this?

Roast turkey, glazed ham, pork loin, or baked tofu for vegetarians.

Can I skip the crumble topping?

Yes, but it adds great crunch. You can simplify it with just brown sugar and chopped nuts.

How do I know when the sweet potatoes are done?

They should be fork-tender and golden, with bubbling sauce and toasted pecans on top.

Conclusion

These Buttery Melting Sweet Potatoes bring the warmth and richness of fall to your table. Sweet, savory, and satisfying, they’re the perfect balance of flavor and texture—ideal for impressing guests or elevating any meal. Once you try them, they’ll become a staple for the season.

Buttery Melting Sweet Potatoes

Author: Chef Clara

Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Buttery sweet potatoes roasted in maple-cinnamon glaze with pecan crumble—festive, tender, and perfect for holidays or cozy nights in!

Ingredients

Scale

2½ pounds sweet potatoes

7 tbsp salted butter, melted (divided)
2 tbsp avocado oil
¾ tsp salt

1 cup reduced-sodium vegetable broth, warmed
¾ cup finely chopped pecans
½ cup + 1 tbsp brown sugar

1 tsp ground cinnamon, divided

2 tbsp pure maple syrup

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Instructions

Preheat oven to 425°F (220°C).

Peel and trim sweet potatoes, slicing into 1-inch thick rounds.
Whisk 4 tbsp butter, avocado oil, and salt; coat sweet potato slices and arrange in a single layer in a 9×13-inch baking dish.
Roast for 15 minutes, flip, then roast another 15 minutes.

Pour warm broth over potatoes and roast 10 more minutes.
Prepare pecan crumble: mix 2 tbsp butter, pecans, ½ cup brown sugar, and ½ tsp cinnamon.
Mix maple cinnamon sauce: 1 tbsp butter, 1 tbsp brown sugar, ½ tsp cinnamon, and maple syrup.

Poke sweet potato slices with a fork, drizzle with sauce, and top with pecan crumble.

Return to oven for 8–10 minutes until pecans are toasted and caramelized.

Notes

Perfect for holiday dinners, this dish can be prepped ahead and baked just before serving. Substitute walnuts if preferred.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish

Method: Baking
Cuisine: American