Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans
User Reviews
5
Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans
Description
This recipe features thick sweet potato slices roasted at a high temperature first with butter, olive oil, salt, and pepper to develop a golden exterior. Once turned, they are basted with pan juices and slow-roasted further with garlic and chicken stock, allowing the potatoes to absorb flavors and become tender inside. The method uses butter to prevent burning despite the high oven heat and leverages the stock's moisture to finish cooking.
The optional maple butter pecan sauce combines pure maple syrup, unsalted butter, chopped pecans, cinnamon, and salt. This sauce can be spooned over the potatoes to enhance the sweet and savory balance. Fresh thyme pairs well, adding herbal brightness. The texture contrasts between creamy sweet potatoes and crunchy pecans offer a layered eating experience.
Best served fresh and warm, the dish's crisp edges and soft centers are most appealing on the day made. Leftovers tend to lose texture quality. Alternatively, serving the potatoes with pan juices alone provides a less sweet option. The maple syrup can be replaced with honey if unavailable or costly. Nut substitutes such as walnuts, almonds, or pistachios work well in the butter sauce too.
Ingredients
Fondant Potatoes:
- 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 finely minced, clove
Maple Butter Pecan Sauce (optional / not really!):
- 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 salt
Serving
- 1 1/2 tsp thyme highly recommended, fresh leaves
Instructions
Fondant Potatoes:
- Preheat oven to 240°C/465°F (220°C fan).
- Cut the potatoes into 3cm / 1.2" discs.
- Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
- Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
- Roast: Place in the oven and roast for 20 minutes.
- Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
- Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
- Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
- Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!
Maple Butter Pecan Sauce:
- Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
- Transfer to serving jug. Serve over potatoes.
Notes
- Choose sweet potatoes of similar size for even cooking and leave skins on to keep the slices intact.
- Butter and olive oil together help avoid butter burning at high roasting temperatures.
- Use pure maple syrup for the sauce; honey is a suitable alternative if maple syrup is unavailable or expensive.
- Chopped pecans amount to about 1/3 cup; walnuts, almonds, or pistachios may be substituted based on preference.
- If skipping the maple butter sauce, pour the pan juices over the potatoes, avoiding any burnt bits which will add bitterness.
- Best served warm and fresh, as leftovers tend to become soggy and lose their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326cal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 421mg | 18% |
| Potassium | 733mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 26756IU | 535% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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