Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans are a delicious twist on traditional roasted potatoes. This recipe combines the natural sweetness of sweet potatoes with the rich, buttery flavor of pecans, making it a perfect side dish for any meal. The slow roasting brings out the best flavor, while the delightful maple syrup adds a touch of sweetness that everyone will love.
Why Make This Recipe
There are many reasons to make this recipe! First, it’s simple and requires few ingredients, making it easy for anyone to prepare. Second, the flavors of sweet potatoes and maple pecans create a sweet and savory dish that pairs well with various main courses. Finally, it’s a great way to enjoy the nutritional benefits of sweet potatoes, which are rich in vitamins and fiber.
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:
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into thick rounds.
- In a large skillet, heat the melted butter and olive oil over medium heat.
- Add the sweet potatoes and cook for about 3-4 minutes on each side until they are golden brown.
- Add salt and pepper, then pour in the chicken stock and minced garlic.
- Bring the mixture to a gentle boil, then transfer the skillet to the oven.
- Roast the potatoes for about 45-60 minutes or until they are tender when pierced with a fork.
Maple Butter Pecan Sauce:
- In a small saucepan, melt the unsalted butter over medium heat.
- Add the chopped pecans and cook for 2-3 minutes until they are lightly toasted.
- Stir in the maple syrup, cinnamon, and a pinch of salt.
- Allow the mixture to simmer for about 5 minutes until it thickens slightly.
How to Serve Fondant Slow-Roasted Sweet Potatoes
Serve the fondant slow-roasted sweet potatoes warm, drizzled with the maple butter pecan sauce. Garnish with fresh thyme leaves for added flavor and a beautiful presentation. These sweet potatoes make a wonderful side dish for holiday meals, family dinners, or any occasion!
How to Store Fondant Slow-Roasted Sweet Potatoes
To store leftovers, place the sweet potatoes and maple pecan sauce in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to eat, simply reheat them in the oven or microwave.
Tips to Make Fondant Slow-Roasted Sweet Potatoes
- Try to choose sweet potatoes of similar size for even cooking.
- For an extra crispy edge, increase the oven temperature in the last few minutes of roasting.
- Feel free to adjust the amount of maple syrup based on your sweetness preference.
Variation
You can also add other nuts like walnuts or almonds for a different texture and flavor. Additionally, consider mixing in different herbs like rosemary or sage for a unique twist.
FAQs
Q1: Can I use regular potatoes instead of sweet potatoes?
A: Yes, you can! Regular potatoes will work, but they will have a different flavor and texture.
Q2: Is it necessary to use fresh thyme?
A: While fresh thyme adds a lovely flavor, dried thyme can be used as a substitute if fresh is not available.
Q3: Can I make this recipe vegan?
A: Yes, you can replace the butter with plant-based alternatives and use vegetable stock instead of chicken stock for a vegan version.
Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans
Ingredients
For the Fondant Potatoes
- 1.5 kg 1.5 kg / 3 lb sweet potatoes 3 thick ones
- 25 g 25g / 1 1/2 tbsp butter, unsalted, melted
- 1.5 tbsp 1 1/2 tbsp olive oil
- ¾ tsp 3/4 tsp salt, kosher/cooking (1/2 tsp table salt)
- ½ tsp 1/2 tsp black pepper
- 1 ¼ cups 1 1/4 cups chicken stock, low sodium (or vegetable stock)
- 1 clove 1 garlic clove, finely minced
For the Maple Butter Pecan Sauce
- ½ cup 1/2 cup maple syrup, pure
- 30 g 30g / 2 tbsp butter, unsalted
- ⅓ cup 1/3 cup pecans, chopped
- ½ tsp 1/2 tsp cinnamon
- 1 pinch Pinch of salt
- 1 ½ tsp 1 1/2 tsp fresh thyme leaves (highly recommended)
Instructions
Prepare the Fondant Potatoes
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into thick rounds.
- In a large skillet, heat the melted butter and olive oil over medium heat.
- Add the sweet potatoes and cook for about 3-4 minutes on each side until they are golden brown.
- Add salt and pepper, then pour in the chicken stock and minced garlic.
- Bring the mixture to a gentle boil, then transfer the skillet to the oven.
- Roast the potatoes for about 45-60 minutes or until they are tender when pierced with a fork.
Prepare the Maple Butter Pecan Sauce
- In a small saucepan, melt the unsalted butter over medium heat.
- Add the chopped pecans and cook for 2-3 minutes until they are lightly toasted.
- Stir in the maple syrup, cinnamon, and a pinch of salt.
- Allow the mixture to simmer for about 5 minutes until it thickens slightly.
Serve
- Serve the fondant slow-roasted sweet potatoes warm, drizzled with the maple butter pecan sauce.
- Garnish with fresh thyme leaves for added flavor and a beautiful presentation.
