Delightfully Decadent Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans
Fondant Slow-Roasted Sweet Potatoes – with Maple Butter Pecans
Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans are a wonderful comfort dish that brings together the natural sweetness of sweet potatoes and the rich flavor of maple. This recipe showcases a delightful combination of textures and tastes that makes it perfect for any dinner table. Whether it’s a family meal or a festive gathering, these potatoes will surely impress your guests and satisfy your taste buds.
Why Make This Recipe
This recipe is not only delicious but also simple to make. With just a handful of ingredients, you can create a stunning side dish that steals the spotlight. Fondant potatoes are unique because they are roasted in flavored stock until they are tender, allowing them to soak up all the deliciousness from the broth. Topping it off with Maple Butter Pecans adds a crunchy and sweet finish, making it a unique and memorable dish. Additionally, sweet potatoes are packed with vitamins and nutrients, making them a healthy choice for your meals.
How to Make Fondant Slow-Roasted Sweet Potatoes
Ingredients:
- 1.5 kg / 3 lb sweet potatoes – 3 thick ones
- 25g / 1 1/2 tbsp unsalted butter, melted
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher salt (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
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup chopped pecans
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp fresh thyme leaves (highly recommended)
Directions:
Fondant Potatoes:
- Preheat the oven to 240°C / 465°F (220°C fan).
- Cut the sweet potatoes into 3 cm / 1.2" discs.
- Place the potatoes in a large roasting pan or baking sheet with tall sides.
- Drizzle with melted butter and olive oil. Sprinkle with half the salt and pepper, then toss to coat.
- Roast the potatoes in the oven for 20 minutes.
- Turn the potatoes carefully and roast for another 15 minutes.
- Baste the potatoes with the butter and oil in the pan, then pour the chicken stock around the potatoes. Scatter the minced garlic into the liquid.
- Return the potatoes to the oven and roast for another 15-20 minutes or until most of the liquid is absorbed.
- Serve the potatoes on a platter, topping with Maple Butter Pecan Sauce and fresh thyme leaves.
Maple Butter Pecan Sauce:
- Toast the pecans in a dry skillet over medium-high heat for about 30 seconds until fragrant.
- Add the remaining ingredients, cooking until the butter melts and begins to bubble. Simmer for about 1.5 minutes until slightly thickened.
- Transfer the sauce to a serving jug and pour over the potatoes.
How to Serve Fondant Slow-Roasted Sweet Potatoes
Serve the fondant sweet potatoes warm or at room temperature. You can drizzle extra Maple Butter Pecan Sauce over the top and sprinkle fresh thyme leaves for a beautiful presentation. This dish pairs well with roasted meats or can be served as a comforting vegetarian option.
How to Store Fondant Slow-Roasted Sweet Potatoes
Leftover fondant sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. The Maple Butter Pecan Sauce can also be refrigerated and used again.
Tips to Make Fondant Slow-Roasted Sweet Potatoes
- Use thick sweet potatoes for better consistency and flavor.
- Ensure the stock is low sodium to prevent the dish from becoming overly salty.
- Fresh thyme adds a lovely aroma, but you can use dried thyme in a pinch.
Variations
- For a spicy kick, add a pinch of cayenne pepper to the Maple Butter Pecan Sauce.
- You can swap the pecans for walnuts or hazelnuts for a different flavor.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, you can use regular potatoes, but the flavor and sweetness of sweet potatoes make this dish special.
2. Can I make this dish ahead of time?
Yes, you can prepare the potatoes and the sauce separately a day in advance. Reheat before serving.
3. Is this recipe vegan?
To make it vegan, substitute the butter with a plant-based butter and use vegetable stock instead of chicken stock.
With this simple recipe, you’ll create a delicious side dish that everyone will love. Enjoy your Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans!
Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans
Ingredients
For the Fondant Potatoes
- 1.5 kg sweet potatoes – 3 thick ones Use thick sweet potatoes for better consistency.
- 25 g unsalted butter, melted
- 1.5 tbsp olive oil
- 3/4 tsp kosher salt (or 1/2 tsp table salt) Use low sodium chicken stock to prevent oversalting.
- 1/2 tsp black pepper
- 1.25 cups low sodium chicken stock (or vegetable stock) To make vegan, substitute with vegetable stock.
- 1 clove garlic, finely minced
- 1/2 cup pure maple syrup
- 30 g unsalted butter
- 1/3 cup chopped pecans Can substitute with walnuts or hazelnuts.
- 1/2 tsp cinnamon
- 1 pinch salt
- 1.5 tsp fresh thyme leaves Highly recommended, but dried thyme can be used.
For the Maple Butter Pecan Sauce
- Pecans (for toasting) Toast in a dry skillet until fragrant.
- 30 g unsalted butter
- 1/2 cup pure maple syrup
Instructions
Preparing the Fondant Potatoes
- Preheat the oven to 240°C / 465°F (220°C fan).
- Cut the sweet potatoes into 3 cm / 1.2" discs.
- Place the potatoes in a large roasting pan or baking sheet with tall sides.
- Drizzle with melted butter and olive oil. Sprinkle with half the salt and pepper, then toss to coat.
- Roast the potatoes in the oven for 20 minutes.
- Turn the potatoes carefully and roast for another 15 minutes.
- Baste the potatoes with the butter and oil in the pan, then pour the chicken stock around the potatoes. Scatter the minced garlic into the liquid.
- Return the potatoes to the oven and roast for another 15-20 minutes or until most of the liquid is absorbed.
- Serve the potatoes on a platter, topping with Maple Butter Pecan Sauce and fresh thyme leaves.
Making the Maple Butter Pecan Sauce
- Toast the pecans in a dry skillet over medium-high heat for about 30 seconds until fragrant.
- Add the remaining ingredients, cooking until the butter melts and begins to bubble. Simmer for about 1.5 minutes until slightly thickened.
- Transfer the sauce to a serving jug and pour over the potatoes.
