Preheat your oven to 425°F.

Peel the sweet potatoes until you see a vibrant orange color. Trim about ½ inch off each end and cut them into 1-inch slices. Place them into a large bowl.

In a small bowl, whisk together 4 tablespoons of melted butter, avocado oil, and salt.

Drizzle this mixture over the sweet potato slices and toss to coat evenly.

Arrange the slices in a single layer, flat-side down, in a 9x13-inch baking dish.

Bake for 15 minutes, then flip the slices with tongs and bake for another 15 minutes.

Pour the warmed vegetable broth over the potatoes and return them to the oven for an additional 10 minutes.

In a medium bowl, mix together 2 tablespoons of melted butter, chopped pecans, ½ cup brown sugar, and ½ teaspoon cinnamon until well combined.

In a small bowl, whisk the remaining tablespoon of melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup until smooth.

Poke a few holes into each potato slice with a fork, drizzle with the maple cinnamon sauce, and top each slice with about 2 teaspoons of the pecan crumble.

Return the dish to the oven for 8-10 minutes, or until the pecans are toasted, and the crumble has caramelized.