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