Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 425°F.
Peel the sweet potatoes using a vegetable peeler until you see a darker orange hue, trim off ½ inch from each end, then cut into 1-inch slices and place the slices in a large bowl.
In a small bowl, whisk together 4 tablespoons melted butter, avocado oil, and salt.
Drizzle the butter mixture over the potatoes and toss until well coated.
Arrange the slices in a single layer, flat-side down, in a 9×13-inch baking dish.
Bake for 15 minutes.
Flip the slices using tongs and bake for another 15 minutes.
Pour the warmed vegetable broth over the potatoes and return to the oven for 10 more minutes.
For the pecan crumble mix together 2 tablespoons melted butter, pecans, ½ cup brown sugar, and ½ teaspoon cinnamon in a medium bowl until combined.
For the maple cinnamon sauce whisk together the remaining 1 tablespoon melted butter, 1 tablespoon brown sugar, ½ teaspoon cinnamon, and maple syrup in a small bowl 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 to the oven for 8-10 minutes, or until the pecans are toasted and the crumble has caramelized.

Use evenly sized slices for uniform cooking. Warm the broth before adding to the pan to help the potatoes absorb liquid faster.