The first thing everyone reaches for on my Thanksgiving table is not the turkey or even that green bean side dish. My melting sweet potatoes are everyone's favorite side dish! The potatoes are delicately crisp on the outside and fluffy and velvet-like on the inside. You can serve them with maple pecan sauce, or plain--they're great either way!
These oven roasted sweet potatoes are my favorite part of my small Thanksgiving for two menu.
The business of making a starch melt in your mouth is actually quite simple. The only technique required is roasting in the oven with butter. A long time ago, we stopped drizzling things with melted butter before roasting in the oven. Also a long time ago, oven fries died.
I'm not sure when oil became the only acceptable thing with which to roast, but its heyday has come and gone in my kitchen.
I love neutral oils as much as the next chick, but golden brown and crispy, it does not make my starches. Ergo, I'm back to the butter.
The Ingredients
- Sweet Potatoes. We need two pounds of fresh sweet potatoes. You can double this recipe and use two roasting pans and 4 pounds of sweet potatoes. I reach for the orange variety, and please note that I have not tested this recipe with any other variety of sweet potato. If you do, let us all know in the comments.
- Butter. Yes, we really need a half stick of butter. We're roasting in all butter today, which is key for the texture of these melting sweet potatoes.
- Salt. A pinch of sea salt before roasting brings out the sweetness of the tubers.
Optional Maple Pecan Sauce Ingredients:
- Maple Syrup. I commonly reach for grade B maple syrup because I love the smokiness, but anything you have is fine. However, please don't use pancake syrup with imitation maple flavor.
- Pecans. Chopped pecans that have been toasted gently in a skillet or low oven until they smell very fragrant.
How to Make Melting Sweet Potatoes:
- First, peel and chop your sweet potatoes into 1" round disks. For Thanksgiving, I would use slightly less than one pound of sweet potatoes per person. As a side dish to a meal, I would plan on one pound per person.
2. Spread the disks on a roasting pan, making sure they are not touching. Melt 2 tablespoons of butter per pound of sweet potatoes, and drizzle it on top.
3. Toss the slices together with the butter.
4. Spread them back out in an even layer, not touching. If you're making the wet pecan sauce, add a small sprinkle of salt. If not, add ¼ teaspoon of salt per pound.
5. After roasting for 20 minutes at 425, flip each melting sweet potato disk over. They will be nice and golden brown on the first side. It will be hard to resist eating one, but just you wait--they're going to get even better.
6. After 20 minutes roasting on the other side, they look like this. Which is glorious, in case you couldn't tell.
I kinda sorta forgot to take photos of the wet pecan sauce, but it's very simple.
- Gather your ¼ cup of chopped pecans and ¼ cup of maple syrup per pound of sweet potatoes.
- Bring the maple syrup to a boil in a small pan. Add the chopped pecans. Bring it back to a boil, then cook for 1 minute, and you're done!
You can use all of the sauce for the melting sweet potatoes, but I think the recipe makes a bit much. (I didn't want you to be lacking on the big day).
The pecans do get softer and softer the longer they sit in the maple syrup, so try to use it up in 2 days.
Drizzle it over the melting sweet potato disks, and serve with a smile.
These melting sweet potatoes are so good that I made them 3 times in one week. The texture of the sweet potatoes indeed is like velvet. I love them on top of Buddha Bowls for lunch, and with fried eggs for breakfast. Yes, they are that good.
And we haven't even talked about the sauce. I made a wet pecan sauce to top them for your Thanksgiving festivities. It's entirely optional, but when you see that it only has 2 ingredients and comes together in 7 minutes, you won't be one to opt out.
A small Thanksgiving: Melting Sweet Potatoes (with Maple-Pecan Sauce)
These melting sweet potatoes topped with pecans and maple syrup are a delicious side dish everyone will love.
Ingredients
- 2 pounds of sweet potatoes
- 4 tablespoons of unsalted butter
- ½ teaspoon salt
For the maple pecan sauce:
- ½ cup maple syrup
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425. Have ready a roasting pan.
- Peel and slice the sweet potatoes into 1" thick slices, and scatter them on the roasting pan, not touching.
- Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt. Toss to coat, and then redistribute on the pan in a single layer, not touching.
- Roast for 20 minutes.
- Flip with tongs, and roast for another 20 minutes.
- The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
- To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan.
- Add the pecans.
- Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat.
- Pour the sauce over the sweet potatoes and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 505Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 352mgCarbohydrates: 76gFiber: 9gSugar: 40gProtein: 6g
Sara says
I am constantly searching for a way to enjoy sweet potatoes, which I just can't come around to loving. This looks absolutely perfect! My question - any ideas on how to prep this ahead of time? Perhaps roasting on one side and finishing later that day or the next day? Or is it just necessary to do it all right before eating? Thanks!!
Christina Lane says
Hi Sara,
I know you'll love this recipe :) I haven't tried to make this ahead of time. Though I think they're great re-heating, though not as crispy on the outside.
racehl says
I am planning on making this awesome recipe tomorrow, as we are having an early thanksgiving dinner.
I have 2 challenges about it, hopefully you can give me a quick answer.
We don't eat anything dairy, meaning i cant use butter, will it still work with margarine.. ?
Also, i would have to use a toaster oven for it... wish me luck,
Thanks! Looking forward to your answer!
Happy Turkey!
Christina Lane says
Hi Rachel!
I haven't tried it with margarine, so I can't say. I imagine it would be fine, but keep an eye on it. Margarine lacks the same type of fat as butter, so I don't know that your sweet potato rounds will get as golden brown. It should work fine in a toaster oven, though it may take a few minutes longer. When you pierce the sweet potatoes and the insides are like velvet, they're done! Good luck :)
Christina
Ruth Kelly says
How about using coconut oil in place of butter?
Christina Lane says
Never tried it, but coconut oil has a different smoke point than butter. Be careful!
Laura says
Clarified butter. It is made by removing the milk solids. Have you ever tried that? Another name for it is ghe? I think?
Carol Marty says
It's called ghee. ????
Heather says
Wondering if the toaster oven worked? I'm planning on making these in toaster oven for thanksgiving this year since I don't have oven space for them! I'm worried about the high heat for a long time, the butter spatter, and not having an appropriate dish to cook them in!? Did it work out well and look just as dreamy as the pics?
kIC says
I just did this in my smart oven toaster convection oven. Do it but keep an eye. Check at 10 min. I need to either lower the temp (probably) or shorten the time. But they were great.
Roni says
Made this last night. Super easy and quick to prepare, and then it's all about waiting for it to come out of the oven. The smell of th sweet potaIt's amazing both as a side dish, and as a desert.
Roni says
Made this last night. Super easy and quick to prepare, and then it’s all about waiting for it to come out of the oven... The smell of the sweet potatoes baking in the butter is intoxicating. The maple-pecan sauce is an awesome touch! Amazing both as a side dish, and as a desert ;)
Britton says
Gosh! I made these recently and they were so good, with and without the maple syrup! Making these again tonight!
Annemarie @ justalittlebitofbacon says
Hello! I hope you're having a good week. Your sweet potato recipe looked so tasty that I’ve linked to it my latest post on BuzzFeed. I'm still waiting to see if it will be promoted, so it would be great if you could stop by and upvote it, and also share it on your social media!
Here’s the link: http://www.buzzfeed.com/annemariewalker/16-amazingly-delicious-sweet-potato-sides-you-need-20ib5
I loved the recipe and I hope share more of your posts in the future. Have great day! :)
Barb says
Sounds wonderful. I'm going to try them sprinkled with cinnamon.
Ajjo says
My thoughts exactly! :)
Nathalia says
I made these the other day for dinner and they were AMAZING. With the syrup, I thought I was taking a bite of dessert when I took a bite of the sweet potatoes. Would recommend to anyone! This is the first recipe I have made from your site and it was great!
Danielle - The Creative Bite says
Oh my goodness, the caramelization on these is out of this world!
Megan @ MegUnprocessed.com says
Oh my goodness! I want this now!