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Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

These Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans feature thick sweet potato discs slow-roasted to perfection in butter, olive oil, and savory stock, then topped with a rich, sweet maple butter pecan sauce. The recipe balances sweet and savory flavors, with a touch of cinnamon and fresh thyme for an aromatic finish, making it an indulgent side dish perfect for any occasion.

Ingredients

Sweet Potatoes and Roasting

  • 1.5 kg / 3 lb sweet potatoes (about 3 thick ones)
  • 25g / 1 1/2 tbsp unsalted butter, melted
  • 1 1/2 tbsp olive oil
  • 3/4 tsp kosher 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 pecans, chopped
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 1/2 tsp fresh thyme leaves (for garnish)

Instructions

  1. Preheat Oven: Set your oven to 240°C/465°F (220°C fan) to prepare for roasting the sweet potatoes.
  2. Prepare Potatoes: Slice the sweet potatoes into 3cm / 1.2" thick discs for even roasting and texture.
  3. Arrange Potatoes: Place the potato discs in a large roasting pan or baking sheet with tall sides to hold the liquids that will be added later.
  4. Season and Oil: Drizzle the melted butter and olive oil evenly over the potatoes. Sprinkle half the salt and pepper, then squish and turn the potatoes gently to coat. Finally, sprinkle remaining salt and pepper over the tops.
  5. Initial Roast: Roast the potatoes in the preheated oven for 20 minutes to start softening and browning the edges.
  6. Flip and Continue Roasting: Carefully turn the potatoes over and continue roasting for another 15 minutes to ensure even cooking.
  7. Baste and Add Stock: Using a spoon, baste the potatoes with the collected butter and oil in the pan. Then pour the chicken or vegetable stock around the potatoes and scatter the minced garlic into the liquid.
  8. Roast to Absorb Stock: Return the potatoes to the oven and roast for an additional 15 to 20 minutes until most of the stock has been absorbed or evaporated, creating a tender and flavorful finish.
  9. Prepare Maple Butter Pecan Sauce: While the potatoes roast, place chopped pecans in a small saucepan or skillet over medium-high heat. Stir for about 30 seconds until fragrant. Add the maple syrup, butter, cinnamon, and a pinch of salt. Simmer for 1 1/2 minutes until the sauce thickens slightly.
  10. Serve: Transfer the roasted potatoes to a serving platter, scraping the pan juices over them. Pour the warm maple butter pecan sauce on top and sprinkle with fresh thyme leaves. Serve warm or at room temperature for the best flavor.

Notes

  • Choose thick sweet potatoes for even cooking and to hold shape when cutting into discs.
  • Use unsalted butter to control the saltiness and kosher salt for better seasoning.
  • Pure maple syrup adds depth to the sauce; avoid artificial syrups for best flavor.
  • Lightly toast pecans before adding to enhance their nutty aroma.
  • Scoop some of the pan juices onto the serving platter for added moisture and flavor.
  • Fresh thyme adds a fragrant herbal note complementing the sweet and savory potatoes.

Find it online: https://ivysrecipes.com/fondant-slow-roasted-sweet-potatoes-with-maple-butter-pecans-recipe/