Fondant sweet potatoes are thick rounds seared until golden, then roasted in savory broth until the centers turn silky soft and the edges caramelize.
A maple butter pecan sauce is spooned over the top at the end, adding sweetness, crunch and a bit of cinnamon. The technique is borrowed from classic restaurant fondant potatoes but works beautifully with orange sweet potatoes, and it only needs a skillet, an oven and a few pantry ingredients. Serve it as a standout side for roast dinners.
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Why This Fondant Sweet Potatoes Recipe Works
Searing the rounds in butter and olive oil first builds a deep golden crust, which gives the finished dish a roasted flavor and a pleasing contrast to the soft interior.
Roasting in broth finishes the cooking gently. The potatoes absorb the savory liquid as it reduces, which seasons them through and leaves a silky, almost custard like texture in the center.
The maple butter pecan sauce comes together in a small saucepan while the potatoes roast, so everything finishes at the same time and you only need one extra pan.
Ingredients for Fondant Sweet Potatoes
- 3 pounds sweet potatoes, about 3 thick ones, peeled and cut into 1 inch thick rounds
- 1 1/2 tablespoons unsalted butter, melted, for searing
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups low sodium chicken broth, or vegetable broth
- 1 clove garlic, finely minced
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, for the sauce
- 1/3 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt, for the sauce
- 1 1/2 teaspoons fresh thyme leaves, for garnish
Sweet potatoes. Choose thick, even potatoes so the rounds are the same size and finish together.
Butter and olive oil. The mix browns the surface well because olive oil raises the heat tolerance of the butter.
Broth and garlic. The broth carries the garlic flavor into the potatoes as they roast.
Maple syrup and pecans. Pure maple syrup gives a deeper flavor than pancake syrup, and the pecans add crunch to the sauce.
Thyme. Fresh thyme leaves brighten the sweet sauce and add an herbal note.
How to Make Fondant Sweet Potatoes
1. Heat the oven Preheat the oven to 400 degrees F.
2. Cut the potatoes Peel the sweet potatoes and cut them into thick rounds of equal size.
3. Sear the first side Heat the melted butter and olive oil in a large oven safe skillet over medium heat, then add the potatoes in a single layer and cook for 3 to 4 minutes, until golden brown.
4. Sear the second side Flip the rounds and cook another 3 to 4 minutes, working in batches if the pan is crowded.
5. Add broth Sprinkle with salt and pepper, add the garlic, then pour in the broth and bring it to a gentle boil.
6. Roast Move the skillet to the oven and roast for 45 to 60 minutes, until a fork slides in easily and the liquid has reduced.
7. Make the pecan sauce Melt the butter in a small saucepan, add the pecans and toast for 2 to 3 minutes, then stir in the maple syrup, cinnamon and a pinch of salt.
8. Reduce the sauce Simmer for about 5 minutes until the sauce thickens slightly.
9. Serve Spoon the sauce over the warm potatoes and garnish with thyme leaves.
How to Serve Fondant Sweet Potatoes
Serve the potatoes warm on a platter with the maple butter pecans spooned on top. They make an impressive side for garlic herb butter roasted turkey breast or Dutch oven pot roast. Add air fryer broccoli with Parmesan for a green vegetable and fluffy homemade dinner rolls to soak up the pan juices.
How to Store and Reheat Fondant Sweet Potatoes
Place the potatoes and any extra maple pecan sauce in an airtight container and refrigerate for up to 3 days. Reheat in a 350 degrees F oven or in the microwave until hot in the center and 165 degrees F. Sweet potatoes turn watery when frozen, so this dish is best kept fresh.
Tips and Variations for Fondant Sweet Potatoes
Cut evenly. Rounds of the same thickness cook at the same rate and look neat on the plate.
Do not crowd the pan. Crowding steams the potatoes instead of browning them, so sear in batches.
Watch the heat. Keep the burner at medium so the butter browns without burning.
Use low sodium broth. It reduces in the oven, so regular broth can make the dish too salty.
Adjust the sweetness. Use less maple syrup if you prefer a more savory finish.
Do not skip the thyme. The fresh herb makes the sweet sauce taste balanced.
Use an oven safe pan. A cast iron or stainless skillet moves from stove to oven without trouble.
Handle leftovers safely. Cool them promptly and read this University of Minnesota Extension guide to storing leftovers for storage basics.
Frequently Asked Questions About Fondant Sweet Potatoes
What are fondant sweet potatoes?
They are thick seared rounds roasted in broth until creamy inside and caramelized outside, a technique borrowed from classic fondant potatoes.
How do I get crisp edges on fondant sweet potatoes?
Pat the rounds dry and sear them in a hot pan without crowding. Roast them uncrowded too, so the surface keeps its color.
Can I make fondant sweet potatoes ahead?
Sear and roast them earlier in the day, then reheat in a 350 degrees F oven. Make the maple pecan sauce fresh for the best texture.
Can I use another nut?
Walnuts work well in place of pecans, and you can toast them the same way.
Can I make the dish without chicken broth?
Chicken broth gives savory flavor, but vegetable broth works for a meatless version.
Fondant Sweet Potatoes with Maple Butter Pecans
Equipment
- Large oven-safe skillet
- Small saucepan
- Cutting board
Ingredients
Main Ingredients
- 3 lb sweet potatoes 3 thick ones, peeled and cut into 1 inch thick rounds
- 1 ½ tbsp unsalted butter melted, for searing
- 1 ½ tbsp olive oil for searing
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 ¼ cup low sodium chicken broth or vegetable broth
- 1 cloves garlic finely minced
- ½ cup pure maple syrup
- 2 tbsp unsalted butter for the sauce
- ⅓ cup pecans chopped
- ½ tsp ground cinnamon for the sauce
- 1 pinch kosher salt for the sauce
- 1 ½ tsp fresh thyme leaves for garnish
Instructions
Cooking
- Sear. Brown the potato rounds in the butter and oil in a large oven safe skillet, 3 to 4 minutes per side, working in batches if needed.
- Add the liquid. Season with salt and pepper, add the garlic and broth and bring to a gentle boil.
- Roast. Roast in a 400 degrees F oven for 45 to 60 minutes until a fork slides in easily.
- Make the sauce. Toast the pecans in melted butter for 2 to 3 minutes, add the maple syrup, cinnamon and salt and simmer about 5 minutes until slightly thick.
- Serve. Spoon the sauce over the potatoes and garnish with thyme.
