Fondant Sweet Potatoes with Bourbon Pecan Glaze

Name: Fondant Sweet Potatoes with Bourbon Pecan Glaze
Prep time: 15 min
Cook time: 37 min
Total time: 1 h 7 min
Yield: 6 serving
Ingredients: 4 large sweet potato; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons olive oil; ½ cup unsalted butter; 1 cup chicken stock; ¼ cup pecan; ½ cup pure maple syrup; 3 tablespoons bourbon; 2 tablespoons butter; 1 pinch cayenne pepper

User Reviews

5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
37 mins
Soaking Time
15 mins
Total Time
1 hr 7 mins
Servings
6
Calories
430 kcal
Course
Side Dish

Fondant Sweet Potatoes with Bourbon Pecan Glaze

Iris Hanson

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Fondant Sweet Potatoes with Bourbon Pecan Glaze are seasoned sweet potatoes, browned, then baked in the oven, and served with a sweet and nutty glaze.

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Ingredients

Servings

Potatoes

4 large sweet potato
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ cup unsalted butter divided
1 cup chicken stock 240 g

Bourbon Glaze

¼ cup pecan chopped, 27 g
½ cup pure maple syrup 157.5 g
3 tablespoons bourbon
2 tablespoons butter salted
1 pinch cayenne pepper

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Instructions

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Potatoes

Wash and peel potatoes; then, trim off ends. Cut the potatoes into even 2-inch slices and place them in a bowl of cold water to soak for about 15 minutes. The number of sections will vary depending on the size of the potatoes you use.
Drain water and pat the potatoes with a paper towel to dry slightly.
In a small bowl, mix together the salt, pepper, and garlic powder. Set aside.
Preheat oven to 400°F.
In a large, oven-safe skillet over medium-high heat, add oil and 2 tablespoons of butter. When hot, add the potatoes to the pan and cook, undisturbed, for 4-5 minutes, or until browned. Flip and repeat.
Sprinkle the seasoning mixture over the potatoes.
Add chicken stock and the remaining 6 tablespoons of butter (cut into smaller pats).
Transfer the skillet to the oven and cook for 35-37 minutes, or until the potatoes are fork-tender. While the potatoes are baking, prepare the glaze.

Bourbon Glaze

In a medium saucepan over medium heat, toast the pecans for 2-3 minutes. Once the pecans are toasted, remove from heat. Add in the syrup, bourbon, butter, and cayenne.
Return to heat, bringing the mixture to a simmer. Cook for 1-2 minutes, or until slightly thickened.
Pour the glaze over the cooked potatoes and serve.