Fondant Sweet Potatoes with Maple Butter Pecans
Seared sweet potato rounds roasted in broth and topped 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.
Notes
Substitutions: Vegetable broth can replace the chicken broth and walnuts can replace the pecans.
Tips: Cut the rounds evenly and sear in batches so they brown instead of steam.
Storage: Refrigerate for up to 3 days. Reheat to 165 degrees F. Do not freeze.