Crispy-edged, buttery-soft sweet potatoes baked in broth, drizzled with maple syrup, and topped with pecans. Pure cozy comfort.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Here’s the thing about sweet potatoes: they used to only show up in my house once a year, and usually under a blanket of marshmallows. You know the dish. Thanksgiving, Aunt Carol brings it, you take a spoonful to be polite, and it’s fine—but it never really wowed me. Fast forward a few years, I’m at a little farm-to-table place in North Carolina (road trip snack stop turned actual meal, don’t you love when that happens?) and they serve these “melting sweet potatoes.” Crispy on the outside, almost custardy in the middle, and finished with maple syrup. It was like they had reinvented the potato.

I came home and had to figure it out. The first batch I made? Let’s just say I may have eaten three servings before anyone else sat down. My husband actually asked if we could “skip the turkey” next year and just serve these with wine and call it a day. And honestly? Not the worst idea.

Here’s a quick peek at what’s inside:

Why You’ll Love This Melting Sweet Potatoes Recipe?

This isn’t just another roasted potato recipe—it’s the kind of dish that sneaks up on you. First bite, you’re thinking, “Oh, this is nice.” Then halfway through your plate you’re like, “Wait… why is this so good?” The edges are golden and crisp, but the center? It’s almost like a pudding—soft, buttery, a little sweet but not dessert-sweet. The chicken broth adds that savory depth, and then the maple syrup and pecans come in like the finale at a fireworks show.

It’s fancy enough that you could serve it at a dinner party, but casual enough to throw together on a Wednesday night when you just can’t face plain rice again. Honestly, I’d argue this melting sweet potatoes recipe is the definition of comfort food with a glow-up.

Ingredient Notes:

Let’s chat ingredients. Nothing crazy here, but they all play their part.

Sweet Potatoes – I like medium-sized ones, they cook more evenly. Peel or don’t peel—depends if you’re going rustic or polished.
Butter – Unsalted is my go-to. But if salted butter is all you’ve got, just go lighter on the extra salt.
Chicken Broth – Adds richness. Veggie broth works fine if you’re keeping things meat-free.
Maple Syrup – Real maple syrup, the kind that costs a little more but makes you feel fancy. Pancake syrup just won’t cut it here.
Pecans – Toast them if you can. It’s like the difference between listening to music on tiny laptop speakers versus a good sound system. Same song, but way better.

How To Make Melting Sweet Potatoes?

I like recipes that don’t make you babysit them, and this one’s perfect for that.

Preheat like you mean it. Crank the oven to 475°F. Yes, it’s hot, but that’s how you get those golden edges. Low heat just won’t do it.
Toss with butter and seasoning. Thick slices of sweet potato meet melted butter, salt, and pepper. Be generous. Potatoes are like people—they need a little encouragement to really shine.
Arrange with space. Line them up in the baking dish without overlapping. If they’re crowded, they steam instead of crisp. Think about waiting in line at the DMV—nobody wants to be pressed up too close.
Flip for fairness. After 15 minutes, flip them so both sides get their moment to caramelize. No favoritism here.
Add broth. This is the trick. The broth bubbles away, seeping into the potatoes and making them melt in the middle while still staying crisp on the outside.
Finish with flair. Out of the oven, drizzle with maple syrup, sprinkle with pecans, and stand back. It’s a side dish that basically introduces itself.

Storage Options:

If you’ve got leftovers (doubtful, but let’s pretend), they’ll keep in the fridge for 3–4 days. Just reheat in the oven to get a little crisp back. The microwave works if you’re desperate, but they’ll be softer. Freezing? You can, but honestly, the texture won’t be the same—kind of like reheating fries the next day. Still edible, but not the same magic.

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Variations and Substitutions:

One of the best parts about this melting sweet potatoes recipe? You can tweak it without ruining the whole vibe.

Swap chicken broth for veggie broth.
Try honey instead of maple syrup for a different sweetness.
Add herbs like rosemary or thyme—makes the kitchen smell amazing.
Use walnuts or even hazelnuts instead of pecans.
Feeling bold? A drizzle of hot honey makes it sweet, savory, and spicy.

What to Serve with Melting Sweet Potatoes?

These guys play well with just about everyone.

Roast chicken or turkey – Thanksgiving, but make it more delicious.
Grilled steak – Sweet potatoes balance the richness beautifully.
Salmon – That buttery-sweet flavor next to flaky salmon is just… yes.
Big green salad – A lighter partner if you don’t want full-on comfort food.
Stuffing or pilaf – Because carbs with carbs just feels right sometimes.

Frequently Asked Questions:

Can I make them ahead of time?
Kind of. Roast them first, but wait on the broth, syrup, and nuts until right before serving. Otherwise, they lose that fresh-from-the-oven magic.

Do I need to peel the sweet potatoes?
Nope! Skins on or off, both work. I actually like the rustic look of skins on, but sometimes I peel if I’m serving to people who side-eye potato skins.

Are yams okay instead of sweet potatoes?
You can, but they won’t caramelize or get as custardy inside. Sweet potatoes are the star here for a reason.

And that’s it—my Melting Sweet Potatoes Recipe that turned me from a marshmallow-skeptic into a full-on sweet potato believer. If you make them, promise me one thing: don’t be surprised if you find yourself “taste testing” half the pan before dinner. Been there, done that.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

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Easy Penuche Fudge

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