Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe

Introduction

Fondant slow-roasted sweet potatoes offer a luxurious twist on a classic side dish. Tender and flavorful, they’re enhanced by a rich maple butter pecan sauce that adds warmth and depth. Perfect for holiday dinners or cozy meals any time of year.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 240°C / 465°F (220°C fan).
2. Step 2: Cut the sweet potatoes into 3cm (1.2 inch) thick discs and arrange them in a large roasting pan or baking sheet with taller sides to hold liquids.
3. Step 3: Drizzle the melted butter and olive oil over the potatoes. Sprinkle half the salt and pepper, then turn the potatoes to coat evenly. Sprinkle with the remaining salt and pepper.
4. Step 4: Roast the potatoes in the oven for 20 minutes.
5. Step 5: Carefully turn the potatoes and continue roasting for another 15 minutes.
6. Step 6: Spoon the butter and oil collecting in the pan over the potatoes. Pour in the stock around the potatoes, then scatter the finely minced garlic into the liquid.
7. Step 7: Return the pan to the oven and roast for 15 to 20 minutes more, until most of the liquid is absorbed or evaporated.
8. Step 8: Transfer the potatoes to a serving platter, scraping up some of the pan juices as you go, and pile them high. Sprinkle with fresh thyme leaves just before serving.
9. Step 9: For the maple butter pecan sauce, heat chopped pecans in a saucepan or small skillet over medium-high heat for about 30 seconds until fragrant.
10. Step 10: Add maple syrup, butter, cinnamon, and a pinch of salt. Once the butter melts and the mixture starts bubbling, simmer for 1 1/2 minutes until slightly thickened. It will thicken more as it cools.
11. Step 11: Transfer sauce to a serving jug and pour over the warm sweet potatoes. Serve warm or at room temperature.

Tips & Variations

• Use vegetable stock to make this dish vegetarian-friendly without sacrificing flavor.
• For extra crunch, toast pecans before chopping for the sauce.
• Fresh thyme adds a lovely herbal note, but rosemary or sage can work well too.
• If you prefer a spicier kick, add a pinch of cayenne to the maple butter pecan sauce.

Storage

Store any leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The maple butter pecan sauce can be stored separately and reheated briefly before serving. Stir well as it may thicken upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can use regular potatoes, but cooking times may vary slightly. Yukon gold or russet potatoes work best for roasting and absorbing flavors.

Is it possible to make this dish vegan?

Absolutely. Substitute butter with a plant-based alternative and use vegetable stock. Maple syrup and pecans keep the sauce naturally vegan and delicious.

Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe

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★★★★★

4.7 from 148 reviews

• Author: Jack
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

A comforting and elegant recipe featuring sweet potatoes slow-roasted fondant style with a savory chicken stock glaze, topped with a rich maple butter pecan sauce and fresh thyme for an irresistible balance of sweet and savory flavors.

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Ingredients

Scale 1x2x3x

Fondant Sweet Potatoes

• 1.5 kg / 3 lb sweet potatoes (about 3 thick ones)
• 25g / 1 1/2 tbsp unsalted butter, melted
• 1 1/2 tbsp olive oil
• 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)
• 1/2 tsp black pepper
• 1 1/4 cups low sodium chicken stock (or vegetable stock)
• 1 garlic clove, finely minced

Maple Butter Pecan Sauce

• 1/2 cup pure maple syrup
• 30g / 2 tbsp unsalted butter
• 1/3 cup pecans, chopped
• 1/2 tsp cinnamon
• Pinch of salt
• 1 1/2 tsp fresh thyme leaves (for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 240°C/465°F (220°C fan) to ensure a hot environment perfect for roasting the sweet potatoes evenly and developing their fondant texture.
2. Prepare Potatoes: Cut the sweet potatoes into 3cm / 1.2 inch thick discs, which allows for even cooking and absorption of flavors.
3. Arrange Potatoes: Place the potato discs in a large roasting pan or a baking sheet with tall sides to hold the liquids that will be added later in the cooking process.
4. Season and Drizzle: Drizzle the melted butter and olive oil over the potatoes, then sprinkle half of the salt and black pepper. Toss gently to coat, turn the potatoes, and sprinkle with the remaining salt and pepper to ensure even seasoning on all sides.
5. Initial Roast: Roast the potatoes in the oven for 20 minutes to begin cooking and browning the exterior.
6. Turn and Continue Roasting: Carefully flip the potatoes over to brown the other side, then roast for an additional 15 minutes.
7. Baste and Add Stock: Spoon any melted butter and oil from the pan onto the potatoes, then carefully pour the chicken stock around them in the pan. Scatter the minced garlic into the stock to infuse flavor.
8. Final Roast to Absorb Stock: Return the roasting pan to the oven and roast for another 15 to 20 minutes until most of the stock liquid has been absorbed or evaporated, depending on your pan’s thickness and sides.
9. Prepare Maple Butter Pecan Sauce: While the potatoes roast, place chopped pecans in a small saucepan or skillet over medium-high heat. Stir for about 30 seconds until fragrant. Add maple syrup, butter, cinnamon, and a pinch of salt. Once butter melts and the mixture starts bubbling, reduce heat and simmer for 1 1/2 minutes until the sauce thickens slightly.
10. Serve: Transfer the roasted sweet potatoes to a serving platter, scraping up some of the pan juices as you go for extra flavor. Spoon the warm maple butter pecan sauce over the potatoes and sprinkle with fresh thyme leaves. Serve warm or at room temperature for the best taste and texture.

Notes

• Use thick sweet potatoes for best texture and ease of cutting into discs.
• Unsalted butter and low sodium stock help control the saltiness in the dish.
• Pure maple syrup is preferred for authentic flavor in the sauce.
• Chopped pecans add a crunchy contrast to the soft potatoes.
• Fresh thyme leaves bring a fragrant herbal note that balances the sweetness.
• The exact roasting time can vary depending on pan type and heat distribution, so check for tenderness and liquid absorption.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: sweet potatoes, fondant potatoes, slow roasted, maple butter pecans, side dish, fall recipe, roasted vegetables