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Melting Sweet Potatoes with Pecan Crumble Recipe

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A delicious and comforting dish of roasted sweet potatoes topped with a crunchy pecan crumble, enhanced with warm spices and a touch of maple syrup. Perfect as a side for holiday dinners or any cozy meal.

Ingredients

Sweet Potatoes

  • 3 large orange-fleshed sweet potatoes (about 2.5 lb), peeled or skin-on
  • 3 tbsp unsalted butter, melted (or olive oil or vegan butter)
  • 1 tbsp pure maple syrup
  • 1 tsp kosher salt, plus more to finish
  • 0.5 tsp black pepper
  • 0.5 tsp ground cinnamon
  • 0.25 tsp cayenne or smoked paprika, optional
  • 0.5 cup low-sodium vegetable or chicken broth
  • 2 cloves garlic, lightly smashed
  • 4 sprigs thyme or 0.5 tsp dried thyme
  • 1 tbsp pure maple syrup for finishing
  • Flaky salt to finish

Pecan Crumble

  • 0.75 cup pecans, chopped
  • 2 tbsp light brown sugar or coconut sugar
  • 2 tbsp rolled oats or 2 tbsp almond flour
  • 1 tbsp butter, melted (or coconut oil)
  • 1 pinch fine salt
  • 0.5 tsp orange zest, optional

Instructions

  1. Preheat and prepare: Set a rack in the center of the oven and preheat to 450°F. Place a rimmed metal sheet pan in the oven while it heats to ensure the potatoes sizzle upon contact.
  2. Slice and season sweet potatoes: Cut the sweet potatoes into 1.25 to 1.5 inch thick rounds. Toss them in a bowl with melted butter, 1 tbsp maple syrup, salt, black pepper, cinnamon, and cayenne or smoked paprika if using to coat evenly.
  3. Roast first side: Carefully remove the hot sheet pan from the oven. Arrange the sweet potato rounds in a single layer with space between each. Roast for 18 to 20 minutes until the bottoms are deeply golden brown.
  4. Flip and add broth: Flip the sweet potato rounds. Pour the vegetable or chicken broth into the pan and tuck in the garlic cloves and thyme sprigs among the potatoes. Continue roasting for another 15 to 18 minutes until the potatoes are fork-tender and glossy from the pan juices.
  5. Prepare pecan crumble: In a bowl, stir together chopped pecans, brown sugar, rolled oats or almond flour, melted butter or coconut oil, fine salt, and orange zest if using. The mixture should clump when pinched; add an additional teaspoon of butter or oil if too dry.
  6. Finish with crumble and broil: Brush the roasted sweet potatoes with the remaining 1 tbsp maple syrup. Sprinkle the pecan crumble evenly over the rounds. Place under the broiler for 1 to 3 minutes until the crumble is toasty and fragrant. Watch closely to prevent burning.
  7. Rest and serve: Allow the dish to rest for 3 minutes so the topping can set. Spoon the pan juices over the sweet potatoes, finish with a pinch of flaky salt, and serve warm for best flavor.

Notes

  • You can leave the sweet potato skin on for added texture and nutrients or peel them if preferred.
  • Use vegetable broth to keep it vegetarian, or chicken broth for more flavor.
  • Adjust the cayenne or smoked paprika to your preferred spice level or omit for a milder dish.
  • If almond flour is used in the crumble, the texture will be more crumbly and less chewy than oats.
  • Watch the crumble closely under the broiler as it can burn quickly.
  • Flaky salt adds a nice finishing touch but can be substituted with regular salt if unavailable.

Find it online: https://mealoria.com/melting-sweet-potatoes-with-pecan-crumble-recipe/