Prepare the griddle by heating one side to high and the other side to medium. Place a warming rack on the high-heat side.
Arrange the sweet potato medallions on the warming rack. Squirt a generous amount of water under the rack, cover with a dome, and steam for 15 minutes. Check periodically and add more water as needed to maintain the steam.
While the sweet potatoes steam, place a medium pot on the medium-heat side of the griddle. Melt the butter in the pot, then add the brown sugar, chopped pecans, maple syrup, vanilla, salt, and cinnamon. Stir to combine and let the mixture thicken, forming a crumble.
Once the sweet potatoes are soft from steaming, reduce the griddle to low heat. Add a drizzle of Country Crock (or butter) directly to the griddle, then place the sweet potatoes on it. Sprinkle each side of the medallions with Sweet Maple seasoning and sauté for a few minutes, flipping frequently to avoid burning.
Transfer the sweet potato medallions to a serving platter and top each one with a generous scoop of the maple pecan crumble.
3-4 sweet potatoes, peeled and sliced into ½-inch thick medallions
4 tbsp butter
½ cup brown sugar
2 cups pecans, chopped
½ cup maple syrup
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon
Blackstone Sweet Maple seasoning
Optional: Country Crock Drizzle and Sizzle (or substitute additional butter)
Directions
Prepare the griddle by heating one side to high and the other side to medium. Place a warming rack on the high-heat side.
Arrange the sweet potato medallions on the warming rack. Squirt a generous amount of water under the rack, cover with a dome, and steam for 15 minutes. Check periodically and add more water as needed to maintain the steam.
While the sweet potatoes steam, place a medium pot on the medium-heat side of the griddle. Melt the butter in the pot, then add the brown sugar, chopped pecans, maple syrup, vanilla, salt, and cinnamon. Stir to combine and let the mixture thicken, forming a crumble.
Once the sweet potatoes are soft from steaming, reduce the griddle to low heat. Add a drizzle of Country Crock (or butter) directly to the griddle, then place the sweet potatoes on it. Sprinkle each side of the medallions with Sweet Maple seasoning and sauté for a few minutes, flipping frequently to avoid burning.
Transfer the sweet potato medallions to a serving platter and top each one with a generous scoop of the maple pecan crumble.
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