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Melting Sweet Potatoes with Pecan Crumble Recipe

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4.7 from 22 reviews

This Melting Sweet Potatoes with Pecan Crumble recipe features tender roasted sweet potato rounds glazed with maple syrup and aromatic spices, topped with a crunchy and fragrant pecan crumble, perfect as a heartwarming side dish or elegant appetizer.

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 orange zest optional

Instructions

  1. Preheat Oven: Set a rack in the center and preheat to 450°F. Place a rimmed metal sheet pan in the oven while it heats so the potatoes sizzle on contact when placed.
  2. Prepare Sweet Potatoes: Cut sweet potatoes into 1.25 to 1.5 inch thick rounds. In a bowl, toss them with melted butter, 1 tbsp maple syrup, 1 tsp kosher salt, black pepper, cinnamon, and cayenne or smoked paprika if using.
  3. Roast First Side: Carefully remove the hot pan from the oven. Arrange the potato rounds in a single layer with space between each piece. Roast for 20 minutes until the bottoms are deeply golden and caramelized.
  4. Flip and Add Aromatics: Flip the rounds over. Pour the vegetable or chicken broth into the pan. Tuck in the smashed garlic cloves and thyme sprigs. Roast for an additional 18 minutes until the potatoes are fork-tender and glossy with the pan juices.
  5. Make Pecan Crumble: In a bowl, stir together chopped pecans, brown sugar, rolled oats or almond flour, melted butter, salt, and orange zest if using. The mixture should clump when pinched; if it feels dry, add 1 tsp more butter or coconut oil to bind it.
  6. Finish and Broil: Brush the potatoes with the remaining 1 tbsp maple syrup. Evenly sprinkle the pecan crumble over the rounds. Broil in the oven for 3 minutes or until the crumble is toasty and fragrant. Watch carefully to prevent burning.
  7. Rest and Serve: Let the potatoes rest for 3 minutes to allow the topping to set. Spoon the pan juices over the potatoes, finish with a pinch of flaky salt, and serve warm as a delicious side or appetizer.

Notes

  • Use either peeled or skin-on sweet potatoes based on preference; skin adds texture and nutrients.
  • For a vegan version, substitute butter with olive oil or vegan butter and use vegetable broth.
  • If you prefer less heat, omit the cayenne or smoked paprika.
  • Toasting the pecan crumble under the broiler requires close attention as it can burn quickly.
  • You can substitute rolled oats with almond flour if you want a gluten-free crumble topping.
  • Adding fresh orange zest adds a bright citrus note that complements the sweet potatoes and pecans.
  • Resting at the end allows the juices and crumble to set for better texture and flavor.

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