If you love a side dish that practically melts on your fork, these Melting Sweet Potatoes with Pecan Crumble are for you. High-heat roasting makes the centers silky and the edges caramelized, then a toasty maple-pecan topping brings cozy crunch to every bite.
Why You’ll Love This Melting Sweet Potatoes with Pecan Crumble
- Ultra-tender centers with crisp, caramelized edges
- Sweet-salty balance with real maple and warm spices
- Holiday showstopper that feels special yet simple
- Make-ahead friendly and easy to reheat
- Customizable for dairy-free, gluten-free, and nut-free
Melting Sweet Potatoes with Pecan Crumble Ingredients & Substitutions
- 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, plus 1 tbsp for finishing
- 1 tsp kosher salt, plus more to finish
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne or smoked paprika, optional
- 1/2 cup low-sodium vegetable or chicken broth
- 2 garlic cloves, lightly smashed
- 4 thyme sprigs or 1/2 tsp dried thyme
Pecan Crumble
- 3/4 cup chopped pecans
- 2 tbsp light brown sugar or coconut sugar
- 2 tbsp rolled oats or 2 tbsp almond flour
- 1 tbsp melted butter or coconut oil
- Pinch fine salt
- Optional: zest of 1/2 orange
Substitutions
- Dairy-free: use olive oil or vegan butter.
- Gluten-free: use almond flour instead of oats if sensitive.
- Nut-free: swap pecans for pumpkin seeds and sunflower seeds.
- No maple syrup: use honey or dark brown sugar, adjusting to taste.
Step-by-Step Instructions to Make Melting Sweet Potatoes with Pecan Crumble
Preheat the oven and pan
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.
Slice and season the sweet potatoes
Cut sweet potatoes into 1.25 to 1.5 inch thick rounds for even cooking. In a bowl, toss rounds with melted butter, 1 tbsp maple syrup, salt, pepper, cinnamon, and cayenne if using.
Roast until caramelized
Carefully remove the hot pan. Arrange rounds in a single layer with space between pieces. Roast 18 to 20 minutes until the bottoms are deeply golden.
Add broth for the melting texture
Flip the rounds. Pour broth into the pan and tuck in garlic and thyme. Roast another 15 to 18 minutes until fork-tender and glossy with pan juices.
Make the pecan crumble
Stir pecans, brown sugar, oats or almond flour, melted butter, salt, and orange zest. It should clump when pinched. If dry, add 1 tsp more butter or oil.
Finish with maple and broil
Brush potatoes with the remaining 1 tbsp maple syrup. Sprinkle pecan crumble evenly over the rounds. Broil 1 to 3 minutes until toasty and fragrant. Watch closely.
Rest and serve
Let rest 3 minutes to set the topping. Spoon pan juices over, finish with a pinch of flaky salt, and serve warm.
Tips for Success
- Cut evenly: thick rounds roast without collapsing and deliver that custardy center.
- Preheat the pan: it kickstarts caramelization for better flavor and texture.
- Do not crowd: space between rounds prevents steaming.
- Use a metal sheet pan: it browns better than glass or ceramic at high heat.
- Check doneness: a probe slides in easily, or aim for about 200°F internal temp.
Variations of Melting Sweet Potatoes with Pecan Crumble
- Orange-Ginger: add 1 tsp grated fresh ginger and 1 tsp orange zest to the glaze.
- Chili-Maple: swap cinnamon for 1 tsp chili powder and a pinch of chipotle.
- Bourbon-Pecan: stir 1 tbsp bourbon into the finishing maple before broiling.
- Herb Brown Butter: brown the butter and add 1 tsp chopped rosemary.
- Nut-Free Crunch: use toasted pumpkin and sunflower seeds with oats.
Serving Suggestions: What to Pair with Melting Sweet Potatoes with Pecan Crumble
- Roast turkey, glazed ham, or herb pork tenderloin for holiday dinners
- Seared salmon or maple-mustard chicken thighs
- Shaved Brussels sprouts salad or garlicky green beans
- Cranberry relish or a dollop of Greek yogurt with lime and salt
- Grain sides like wild rice pilaf or quinoa with dried fruit
Storage & Reheating Instructions
- Refrigerate: cool, then store airtight up to 4 days. Keep crumble on if already broiled.
- Reheat oven: 375°F for 10 to 12 minutes until hot; tent with foil if topping browns too fast.
- Air fryer: 350°F for 4 to 6 minutes to re-crisp.
- Freeze: up to 2 months. Thaw in the fridge and reheat at 375°F. Add a bit of fresh crumble if you want extra crunch.
Memories Made Around the Table
I first served these on a chilly November evening, and the platter came back clean. The maple perfume and warm spice felt like a hug for the whole table.
FAQs
Can I make this ahead? Yes. Roast the rounds through the broth stage, cool, and refrigerate. Reheat at 400°F for 8 to 10 minutes, then add crumble and broil just before serving.
Do I have to peel the sweet potatoes? No. The skin is nutritious and gets pleasantly crisp. Peel for a silkier bite if you prefer.
How do I avoid soggy potatoes? Use a preheated metal sheet pan, do not crowd, and flip before adding broth so one side caramelizes first.
Can I make this without nuts? Yes. Use a mix of oats, pumpkin seeds, and sunflower seeds, or skip the topping and finish with toasted coconut.
Air fryer method? Roast rounds at 400°F for 12 to 15 minutes, flipping halfway. Add a little crumble during the last 2 minutes. Skip the broth step for air frying.
Final Thoughts
These Melting Sweet Potatoes with Pecan Crumble deliver everything I crave in a holiday side: tender, caramelized, and joyfully crunchy. Make a double batch if you want leftovers, because they tend to vanish.
Melting Sweet Potatoes with Pecan Crumble
Equipment
- 1 Rimmed metal sheet pan preheated
- 1 Large mixing bowl
- 1 Tongs or spatula for flipping
- 1 Pastry Brush (optional) for brushing maple
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 1/2 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
Sweet Potatoes
- 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.
- Cut sweet potatoes into 1.25 to 1.5 inch thick rounds. In a bowl, toss with melted butter, 1 tbsp maple syrup, salt, pepper, cinnamon, and cayenne if using.
- Carefully remove the hot pan. Arrange rounds in a single layer with space between pieces. Roast 18 to 20 minutes until the bottoms are deeply golden.
- Flip the rounds. Pour broth into the pan and tuck in garlic and thyme. Roast another 15 to 18 minutes until fork-tender and glossy with pan juices.
Pecan Crumble & Finish
- Stir pecans, brown sugar, oats (or almond flour), melted butter, salt, and orange zest. The mixture should clump when pinched; if dry, add 1 tsp more butter or oil.
- Brush potatoes with the remaining 1 tbsp maple syrup. Sprinkle crumble evenly over the rounds. Broil 1 to 3 minutes until toasty and fragrant. Watch closely.
- Let rest 3 minutes to set the topping. Spoon pan juices over, finish with a pinch of flaky salt, and serve warm.