These Melting Sweet Potatoes with a pecan crumble are sure to steal the spotlight this Thanksgiving! With irresistibly soft, pillowy centers bathed in a rich, buttery sauce and topped with a crunchy brown sugar pecan crumble, they’re bound to become a new holiday tradition—just like they have in our house!
London’s tips to make it a winner: Make sure you peel the potatoes thoroughly to remove all of that tough, fibrous skin. Also, don’t forget to poke holes before drizzling with the maple cinnamon sauce—this way, the flavor seeps into the very middle of each potato!
It’s a rare occasion that I discover a new Thanksgiving side dish that rivals the classics, but these Melting Sweet Potatoes? They’ve officially surpassed my all-time favorite sweet potato casserole—and for good reason.
These potatoes capture all the flavors you love from the classic dish: naturally sweet potatoes, bathed in rich, buttery goodness, and elevated with a touch of brown sugar and a crunchy pecan crumble.
The One Drawback (but totally worth it!)
I won’t lie—this recipe does take a bit of time and attention, with steps like flipping the potatoes, adding broth, and drizzling maple sauce. But trust me, it’s worth it! And if you’re short on time on Thanksgiving day, I’ve got some prep-ahead tips below to help.
If you want a more savory version, check out these Garlic Herb Melting Potatoes!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Sweet Potatoes. Choose sweet potatoes with a consistent width, ideally around 2 to 2 ½ inches across. Look for ones with minimal tapering, so your slices are uniform whether cut from the root end or the center. If you can’t find uniformly sized potatoes, place the larger slices along the outer edges of the baking dish, where they’ll cook faster.
- Butter. I used salted butter for testing, but unsalted works just fine—adjust the added salt as needed.
- Avocado Oil. A bit of oil helps prevent the butter from burning. Use a neutral oil like avocado oil to keep the flavors balanced.
- Broth. Reduced-sodium vegetable broth is best to avoid an overly salty sauce. If you use unsalted broth, you may need to add a bit more salt to taste. (Remember, a small amount of salt enhances the natural sweetness of the dish, helping to bring out the flavors!)
- Brown Sugar. Light brown sugar delivers a classic sweet flavor, while dark brown sugar adds a deeper molasses note if you prefer a richer taste.
- Pecans. Opt for raw, unsalted pecans since they’ll toast in the oven. Finely chop them so the crumble is easy to cut into.
How to Make Melting Sweet Potatoes
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the potatoes. First, peel the potatoes. Be sure to remove enough skin to see a darker orange hue. Then, trim ½-inch from each end, then cut into -inch slices.
- Season the potatoes. Add the potato slices to a bowl. Mix together melted butter, oil, and salt. Then, drizzle the mixture over the potatoes and coat well. Line them in a single layer in a 9×13-inch baking dish.
- Bake the potatoes. Add the pan to a 425°F oven and bake for 15 minutes. Flip the potatoes and bake for another 15 minutes. Flip once more and then pour the vegetable broth over the potatoes and continue baking for 10 minutes.
- Make the pecan crumble. Mix together the melted butter, pecans, brown sugar, and cinnamon.
- Make the maple cinnamon sauce. Stir together the last of the melted butter along with the brown sugar, maple syrup, and cinnamon.
- Top the potatoes. Poke a few holes into each potato, then drizzle the maple sauce over each one. Finally, top with about 2 teaspoons of the pecan crumble. Bake for another 8 to 10 minutes. It’s done when the pecans are toasted and the crumble topping is caramelized.
Prep-Ahead Options
If you’re looking to save time on the day of your gathering, here are two ways to prep these Melting Sweet Potatoes in advance:
Option 1: Best Texture (Same-Day Finish)
Prepare the sweet potatoes through Step 3 (coating them in butter and oil, arranging in the baking dish). Cover the baking dish tightly with plastic wrap and refrigerate. You can also prep the crumble and maple sauce and store separately.
On the day of serving, simply proceed with baking them according to the instructions. This method ensures the potatoes have the best, freshly roasted texture!
Option 2: Make-Ahead and Reheat
If you want to prep even further ahead, you can complete the recipe up through Step 4 (including roasting and adding the broth). Let the potatoes cool, then cover and refrigerate overnight.
When you’re ready to serve, reheat the dish in the oven at 400°F until warmed through, then add the maple cinnamon sauce and pecan crumble, finishing with the final bake for 8-10 minutes. This option is great if you’re looking to free up oven space on a busy day.
Both options will still deliver that delicious flavor, so choose the one that fits your schedule best!
FAQs
Absolutely! Walnuts or almonds would also work well. Just be sure to chop them finely so they incorporate smoothly into the crumble.
The potatoes are done when they are tender in the center but have crisp edges. You can test with a fork—if it easily slides through, they’re ready.
If you only have regular broth, reduce the amount of added salt in the recipe to avoid an overly salty dish. Taste the broth before adding, and adjust accordingly.
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Preheat the oven to 425°F.
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Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue. Trim off ½ inch from each end, then cut into 1-inch slices. Place the slices in a large bowl.
2 ½ pounds sweet potatoes
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In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt. Drizzle the mixture over the potatoes and toss until well coated. Arrange the slices in a single layer, flat-side down, in a 9×13-inch baking dish.
2 tablespoons avocado oil, ¾ teaspoon salt
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Bake for 15 minutes, flip the slices using tongs, and bake for another 15 minutes. Pour the vegetable broth over the potatoes and return to the oven for 10 more minutes.
1 cup reduced-sodium vegetable broth
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For the Pecan Crumble: In a medium bowl, mix together 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until combined.
¾ cup finely chopped pecans
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For the Maple Cinnamon Sauce: In a small bowl, whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup until smooth.
2 tablespoons pure maple syrup
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Poke a few holes into each potato slice with a fork, drizzle with the maple cinnamon sauce, and top each slice with about 2 teaspoons of the pecan crumble.
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Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized.
- Sweet Potatoes: Choose sweet potatoes with a consistent width, ideally around 2 to 2½ inches across. Look for ones with minimal tapering, so your slices are uniform whether cut from the root end or the center.
- Broth: Reduced-sodium vegetable broth is best to avoid an overly salty sauce. If you use unsalted broth, you may need to add a bit more salt to taste.
- Prep-Ahead Option 1: Best Texture (Same-Day Finish)
Prepare through Step 3 (coating the potatoes and arranging them in the baking dish). Cover tightly and refrigerate. On the day of serving, bake as instructed. This keeps the potatoes at their freshest, with the best texture. - Prep-Ahead Option 2: Make-Ahead and Reheat
Complete through Step 4 (including roasting and adding broth). Let cool, cover, and refrigerate overnight. When ready to serve, reheat at 400°F until warm, then add the maple cinnamon sauce and pecan crumble, finishing with the final 8-10 minute bake. Perfect for freeing up oven space on a busy day!
Calories: 378kcal, Carbohydrates: 49g, Protein: 3g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 26mg, Sodium: 379mg, Potassium: 551mg, Fiber: 5g, Sugar: 24g, Vitamin A: 20422IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
