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Hasselback Sweet Potatoes with Brown Sugar Pecan Crumble Recipe

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4.3 from 3 reviews

This Hasselback Sweet Potatoes with Brown Sugar Pecan Crumble recipe offers a delightful twist on traditional sweet potatoes by layering thinly sliced potatoes with a sweet, crunchy pecan topping. Perfect as a side dish for holiday meals or family dinners, it combines the natural sweetness of sweet potatoes with a buttery, spiced crumble that toasts to perfection in the oven.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Sweet Potatoes

  • 3 lb. sweet potatoes, rinsed, peeled, and sliced

Brown Sugar Pecan Crumble Topping

  • 1/2 cup brown sugar (or Swerve Brown Sugar alternative)
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 3 Tbsp. butter, melted
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 12″ baking dish (rectangular or oval), or a 9×9″ pan, with non-stick baking spray. Set aside for later use.
  2. Prepare Sweet Potatoes: Rinse and peel the sweet potatoes. Using a chef’s or Santoku knife, thinly slice the peeled sweet potatoes into 1/8″ thick slices. Arrange the sliced potatoes on their sides in the baking dish, maintaining their shape like a fan.
  3. Make Brown Sugar Pecan Crumble: In a mixing bowl, combine the brown sugar, all-purpose flour, chopped pecans, cinnamon, nutmeg, and salt. Stir the dry ingredients together to blend evenly. Pour the melted butter over the crumble mixture and mix well until the texture becomes crumbly and gravel-like.
  4. Assemble the Dish: Generously top the arranged sweet potatoes with the pecan crumble mixture, spreading it over the tops and sides to ensure even coverage.
  5. Cover and Bake: Cover the baking dish with aluminum foil to prevent the pecans from burning. Bake the potatoes in the preheated oven for 35 minutes.
  6. Toast the Pecans: Remove the foil and continue baking for an additional 10 minutes to toast the pecan crumble topping until golden and crisp.
  7. Cool and Serve: Remove the baking dish from the oven and let the sweet potatoes cool for about 10 minutes before serving. This helps set the crumble topping and enhances the flavors.

Notes

  • Covering the dish with foil during the initial baking stage is crucial to prevent the pecan topping from burning while allowing the potatoes to cook through.
  • Slicing the sweet potatoes thinly ensures even cooking and allows the crumble topping to infuse flavors better.
  • You can use a brown sugar alternative like Swerve Brown Sugar for a lower-sugar option.
  • Letting the dish cool before serving makes it easier to handle and helps the topping adhere properly.
  • This recipe pairs well with roasted meats or as part of a holiday side dish spread.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad and Sides
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/hasselback-sweet-potatoes-with-brown-sugar-pecan-crumble-recipe/