Description
This recipe features fondant slow-roasted sweet potatoes cooked in stock until meltingly creamy inside with caramelized exteriors, elevated by a luscious maple butter pecan sauce. The combination of savory roasted sweet potatoes and the sweet yet balanced maple pecan topping creates a perfect side dish that’s rich in flavor and texture.
Ingredients
Scale
Sweet Potatoes and Roasting
- 1.5 kg / 3 lb sweet potatoes (3 thick ones)
- 25g / 1 1/2 tbsp unsalted butter, melted
- 1 1/2 tbsp olive oil
- 3/4 tsp kosher/cooking salt (or 1/2 tsp table salt)
- 1/2 tsp black pepper
- 1 1/4 cups low sodium chicken stock (or vegetable stock)
- 1 garlic clove, finely minced
Maple Butter Pecan Sauce
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup chopped pecans
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp fresh thyme leaves
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice into about 3 to 4 thick rounds. Ensure uniform thickness for even cooking. Pat dry any moisture from the slices.
- Sear Sweet Potatoes: In a large oven-safe skillet or frying pan, heat the olive oil and melted butter over medium-high heat. Add the sweet potato rounds and sear for about 3-4 minutes on each side until golden brown and caramelized on both sides.
- Add Seasoning and Stock: Season the potatoes with salt and black pepper. Add the minced garlic to the pan. Pour in the low sodium chicken or vegetable stock, ensuring it comes about halfway up the potatoes’ sides but not fully covering them.
- Slow-Roast in Oven: Transfer the skillet to a preheated oven at 180°C (350°F). Roast for approximately 60 minutes, uncovered, turning the sweet potatoes halfway through. The stock will reduce and infuse flavor, while the potatoes become meltingly tender inside and caramelized outside.
- Prepare Maple Butter Pecan Sauce: While potatoes roast, combine the maple syrup, butter, chopped pecans, cinnamon, and a pinch of salt in a small saucepan over medium heat. Simmer gently until the mixture thickens slightly and the pecans are toasted, about 5 minutes. Stir in fresh thyme leaves at the end and remove from heat.
- Finish and Serve: Remove the sweet potatoes from the oven. Spoon the warm maple butter pecan sauce generously over the potatoes or serve on the side. Garnish with extra thyme if desired. Serve immediately.
Notes
- The slow-roasting method infuses the sweet potatoes with savory stock, creating a rich balance against the sweet maple pecan sauce.
- You can substitute vegetable stock to make the dish vegetarian.
- The pecan sauce adds an optional nutty, sweet, and cinnamon-spiced topping that perfectly complements the fondant sweet potatoes.
- For a tart alternative, try a honey lemon sauce instead of maple syrup as noted in the reference sweet potato salad recipe.
- The video tutorial is available for visual guidance on achieving the perfect fondant texture.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 21 g
- Sodium: 421 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 14 mg
