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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare Potatoes: Cut the sweet potatoes into 3cm / 1.2 inch thick discs, which allows for even cooking and absorption of flavors.
- 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.
- 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.
- Initial Roast: Roast the potatoes in the oven for 20 minutes to begin cooking and browning the exterior.
- Turn and Continue Roasting: Carefully flip the potatoes over to brown the other side, then roast for an additional 15 minutes.
- 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.
- 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.
- 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.
- 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
