Fondant slow-roasted sweet potatoes garnished with maple butter pecans

Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans

ByCasey Monroe

why make this recipe

Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans is a delightful dish that adds warmth and flavor to any meal. The sweetness of the potatoes is perfectly balanced by the savory garlic and chicken stock, while the maple butter pecans give it a touch of decadence. This recipe is not just tasty but also an excellent way to include healthy ingredients in your diet. Plus, it’s a great dish for gatherings, making it a crowd-pleaser.

how to make Fondant Slow-Roasted Sweet Potatoes

Ingredients:

  • 1.5 kg / 3 lb sweet potatoes – 3 thick ones (Note 1)
  • 25g / 1 1/2 tbsp butter, unsalted, melted (Note 2)
  • 1 1/2 tbsp olive oil (Note 2)
  • 3/4 tsp salt, kosher/cooking (1/2 tsp table salt)
  • 1/2 tsp black pepper
  • 1 1/4 cups chicken stock, low sodium (or vegetable stock)
  • 1 garlic clove, finely minced
  • 1/2 cup maple syrup, pure (Note 3)
  • 30g / 2 tbsp butter, unsalted
  • 1/3 cup pecans, chopped (Note 4)
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 1/2 tsp fresh thyme leaves (highly recommended)

Directions:

Fondant Potatoes:

  1. Preheat your oven to 180°C (350°F).
  2. Peel the sweet potatoes and cut them into thick rounds, about 3 cm (1 inch) thick.
  3. Heat a large oven-safe skillet over medium heat. Add 1 1/2 tbsp of olive oil and 1 1/2 tbsp melted butter.
  4. Once hot, place the sweet potato rounds in the skillet. Cook for about 4–5 minutes on each side until they are nicely browned.
  5. Sprinkle the salt, black pepper, minced garlic, and thyme leaves over the potatoes.
  6. Pour the chicken stock into the skillet. It should cover the potatoes about halfway.
  7. Transfer the skillet to the oven and roast for about 40-50 minutes, or until the potatoes are tender and the liquid has reduced.

Maple Butter Pecan Sauce:

  1. In a small saucepan, melt 2 tbsp unsalted butter over medium heat.
  2. Add the chopped pecans, cinnamon, and a pinch of salt. Stir well.
  3. Pour in the maple syrup and cook for about 3-4 minutes, allowing the mixture to bubble and thicken slightly.
  4. Remove from heat and set aside.

how to serve Fondant Slow-Roasted Sweet Potatoes

Serve Fondant Slow-Roasted Sweet Potatoes warm, drizzled with the maple butter pecan sauce. You can garnish with extra thyme leaves for a pop of color and flavor. This dish pairs well with grilled meats, roasted chicken, or as a hearty side for a festive meal.

how to store Fondant Slow-Roasted Sweet Potatoes

If you have leftovers, let the sweet potatoes cool completely. Place them in an airtight container and store them in the refrigerator for up to 4 days. You can reheat them in the oven or microwave before serving. The maple butter pecan sauce can be stored separately or drizzled over the sweet potatoes before reheating.

tips to make Fondant Slow-Roasted Sweet Potatoes

  • Make sure to cut the sweet potatoes into even thickness for consistent cooking.
  • You can adjust the amount of maple syrup based on your sweetness preference.
  • If you want a crispier texture, you can broil the sweet potatoes for a few minutes after roasting.

variation

You can swap the sweet potatoes for regular potatoes if you prefer, though the flavor will change. Adding different nuts, such as walnuts or almonds, can also offer a new twist to the maple butter pecan sauce.

FAQs

1. Can I make this dish ahead of time?
Yes! You can prepare the sweet potatoes and the sauce in advance. Keep them separate in the fridge and reheat before serving.

2. What if I don’t have chicken stock?
You can use vegetable stock instead for a vegetarian option, and the dish will still taste great.

3. Can I use other types of nuts in this recipe?
Absolutely! You can use pecans, walnuts, or even almonds, depending on your preference. Each nut will add a slightly different flavor and texture.