Melting Sweet Potatoes

 

Ingredients 

• ▢2 ½ pounds sweet potatoes
• ▢7 tablespoons salted butter melted, divided
• ▢2 tablespoons avocado oil
• ▢¾ teaspoon salt
• ▢1 cup reduced-sodium vegetable broth
• ▢¾ cup finely chopped pecans
• ▢½ cup + 1 tablespoon brown sugar (I am going to try to use coconut sugar molasses)
• ▢1 teaspoon cinnamon divided
• ▢2 tablespoons pure maple syrup

Instructions 

• Preheat the oven to 425°F.
• 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
• 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
• 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
• 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
• 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
• 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.
• Return to the oven for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized.