These maple-pecan melting sweet potatoes have all the cozy flavors of sweet potato casserole, with golden edges, soft centers, and a crunchy cinnamon-maple pecan topping. They’re gluten-free, dairy-free, and grain-free when made with a broth that fits all three.
Serves 4–6 · Total time: about 45–55 minutes
Ingredients
2 pounds sweet potatoes, peeled and sliced into ¾-inch rounds
2 tablespoons Schnucks olive oil
½ teaspoon fine sea salt, plus a small pinch for the topping
A tiny pinch of ground black pepper (about ¹⁄₁₆ teaspoon)
½ cup low-sodium chicken or vegetable broth (verify it’s Gluten-Free)
½ cup Schnucks pecans, roughly chopped
3 tablespoons Culinaria pure maple syrup
½ teaspoon Schnucks ground cinnamon
Instructions
Season the sweet potatoes. Preheat the oven to 425°F. Toss the sweet potato rounds with olive oil, salt, and black pepper. Arrange them flat in a single layer on a rimmed metal baking sheet, leaving a little space between each round.
Roast until golden. Roast for 15 minutes, flip each round, then roast for another 10–15 minutes, until both sides are browned.
Add the broth. Carefully pour the broth into the pan around the sweet potatoes. Return the pan to the oven for 8–12 minutes, until a fork slides easily through the centers and most of the broth has reduced.
Make the maple-pecan topping. While the sweet potatoes finish, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring often. Remove from the heat and stir in the maple syrup, cinnamon, and a small pinch of salt.
Serve warm. Transfer the sweet potato rounds to a serving platter and spoon the warm maple-pecan topping over them just before serving.
