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Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans

A delightful side dish combining sweet potatoes with maple butter pecans for a unique flavor and texture.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Vegetarian
Cuisine American
Servings 6 servings
Calories 200 kcal

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.

Notes

Serve the fondant sweet potatoes warm or at room temperature. 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. 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.
Keyword comfort food, Fondant Potatoes, Maple Butter Pecan Sauce, Sweet Potatoes, Vegetarian Side Dish