Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans
A delicious twist on traditional roasted potatoes, combining sweet potatoes and buttery pecans with a hint of maple sweetness, perfect as a side dish for any meal.
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.
Notes
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. Reheat in the oven or microwave when ready to eat. For an extra crispy edge, increase the oven temperature in the last few minutes of roasting. Adjust the amount of maple syrup based on your sweetness preference.