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Melting Sweet Potatoes with Pecan Crumble Recipe

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4.6 from 128 reviews

This Melting Sweet Potatoes with Pecan Crumble recipe features tender roasted sweet potato rounds glazed with maple syrup and infused with garlic and thyme, topped with a crunchy, toasted pecan crumble. The dish balances sweet, savory, and spicy flavors with a crispy pecan topping for a perfect side or vegetarian dish.

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. Prepare Oven and Pan: 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 get it hot for roasting the sweet potatoes.
  2. Cut and Toss Sweet Potatoes: Slice the sweet potatoes into 1.25 to 1.5 inch thick rounds. In a mixing bowl, toss the rounds with melted butter, 1 tablespoon maple syrup, 1 teaspoon kosher salt, black pepper, ground cinnamon, and cayenne or smoked paprika if using, ensuring all pieces are evenly coated.
  3. Initial Roasting: Carefully remove the hot pan from the oven. Arrange the sweet potato rounds in a single layer on the pan, keeping space between each piece. Roast for 18 to 20 minutes until the bottoms become deeply golden brown.
  4. Flip and Add Aromatics: Flip the sweet potato rounds over gently. Pour the 0.5 cup broth into the pan and tuck in the smashed garlic cloves and thyme sprigs. Return to the oven and roast an additional 15 to 18 minutes until the potatoes are fork-tender and glazed with the pan juices.
  5. Prepare Pecan Crumble: In a bowl, mix chopped pecans, brown sugar, rolled oats or almond flour, melted butter, a pinch of fine salt, and orange zest if using. Pinch the mixture to check if it clumps; if too dry, add 1 teaspoon more butter or oil to achieve a crumbly but cohesive texture.
  6. Finish with Crumble and Broil: Brush the roasted sweet potatoes lightly with the remaining tablespoon of maple syrup. Evenly sprinkle the pecan crumble over the rounds. Place under the broiler for 1 to 3 minutes until the topping becomes toasty and fragrant—monitor closely to avoid burning.
  7. Rest and Serve: Let the dish rest for 3 minutes allowing the crumble to set. Spoon the flavorful pan juices over the sweet potatoes, finish with a pinch of flaky salt, and serve warm for best taste.

Notes

  • The cayenne or smoked paprika is optional and can be adjusted or omitted for less spiciness.
  • Sweet potatoes can be peeled or left skin-on according to preference.
  • Use vegan butter or olive oil to keep the recipe dairy-free or vegan.
  • Broiling the pecan crumble requires close attention to prevent burning in the final step.
  • For a gluten-free version, substitute rolled oats with almond flour as suggested in the ingredients.
  • Leftover sweet potatoes can be reheated gently in the oven to retain their texture and crumble crispness.

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