Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe

Introduction

Fondant slow-roasted sweet potatoes are a comforting and elegant side dish with a tender interior and caramelized edges. This recipe pairs them with a luscious maple butter pecan sauce that adds warmth and crunch, perfect for cozy dinners or festive occasions.

Ingredients

• 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 or cooking salt (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
• 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

Instructions

1. Step 1: Preheat your oven to 240°C / 465°F (220°C fan). Cut the sweet potatoes into 3 cm / 1.2″ thick discs.
2. Step 2: Place the potato discs in a large roasting pan or baking sheet with tall sides. Drizzle melted butter and olive oil over them, then sprinkle half the salt and black pepper. Toss gently to coat, turn potatoes over, and sprinkle the remaining salt and pepper.
3. Step 3: Roast the sweet potatoes in the oven for 20 minutes until they start to brown.
4. Step 4: Carefully turn the potatoes and continue roasting for another 15 minutes to ensure even cooking.
5. Step 5: Spoon any melted butter and oil from the pan over the potatoes. Pour the chicken or vegetable stock around the potatoes and scatter the minced garlic into the liquid.
6. Step 6: Return the pan to the oven and roast for 15 to 20 minutes more, until most of the liquid is absorbed and potatoes are tender.
7. Step 7: Transfer the potatoes to a serving platter, scraping up any pan juices to drizzle over them. Pile the potatoes high on the plate.
8. Step 8: For the maple butter pecan sauce, toast the chopped pecans in a saucepan over medium-high heat for about 30 seconds until fragrant. Add the maple syrup, butter, cinnamon, and a pinch of salt.
9. Step 9: Once the butter melts and the mixture begins to bubble, simmer for 1 1/2 minutes until the sauce thickens slightly—it will thicken more as it cools.
10. Step 10: Transfer the sauce to a serving jug and pour over the sweet potatoes just before serving. Sprinkle fresh thyme leaves on top. Serve warm or at room temperature.

Tips & Variations

• Use vegetable stock instead of chicken stock to make this dish vegetarian-friendly.
• Try adding a pinch of smoked paprika to the maple butter pecan sauce for a subtle smoky twist.
• For extra crunch, toast the pecans separately and sprinkle some on top as garnish.
• Roast sweet potatoes evenly by choosing similar-sized discs and placing them flat side down initially.

Storage

Store any leftover sweet potatoes and maple butter pecan sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave, stirring the sauce before serving to restore its consistency. The potatoes are best enjoyed warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the sweet potatoes ahead and store them separately from the sauce. Reheat the potatoes and warm the sauce just before serving for the best flavor and texture.

Can I substitute pecans with another nut?

Absolutely. Walnuts or almonds work well as alternatives and offer a different crunch and flavor, though pecans provide the classic taste for this dish.

Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe

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4.7 from 141 reviews

This recipe features fondant slow-roasted sweet potatoes, cooked to tender perfection and served with a luscious maple butter pecan sauce. The sweet potatoes are sliced thickly, roasted with butter and olive oil, then slow-cooked in chicken stock to absorb rich flavors. The dish is topped with a warm, spiced maple butter sauce studded with toasted pecans and fresh thyme, making it an elegant side dish perfect for holiday meals or comforting dinners.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4-6 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fondant Sweet Potatoes

• 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 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

Instructions

1. Preheat Oven: Preheat your oven to 240°C / 465°F (220°C fan) to get it ready for roasting the potatoes.
2. Prepare Potatoes: Cut the sweet potatoes into 3cm (1.2 inch) thick discs to ensure even cooking and a tender, creamy interior.
3. Arrange and Season: Place the potato discs in a large roasting pan or baking sheet with tall sides. Drizzle with the melted butter and olive oil, sprinkle half of the salt and black pepper over them, then toss or squidge the potatoes to coat evenly. Sprinkle the remaining salt and pepper on top.
4. Initial Roast: Place the pan in the preheated oven and roast the potatoes for 20 minutes to start browning and softening the edges.
5. Turn Potatoes: Carefully turn each potato over to promote even roasting and continue roasting for another 15 minutes.
6. Baste and Add Stock: Spoon the melted butter and oil collecting in the pan over the potatoes. Slowly pour the chicken stock around the potatoes (not over directly), then scatter the minced garlic into the liquid.
7. Slow Roasting to Absorb Stock: Return the pan to the oven and roast for an additional 15 to 20 minutes, until most of the stock has been absorbed or evaporated. The exact time varies based on your pan’s thickness and heat distribution.
8. Prepare Maple Butter Pecan Sauce: While the potatoes roast, heat a small saucepan or skillet over medium-high heat. Add the chopped pecans and stir for 30 seconds until aromatic. Add maple syrup, butter, cinnamon, and a pinch of salt. Once the butter melts and mixture starts bubbling, reduce heat to medium and simmer for 1 1/2 minutes, allowing the sauce to thicken slightly. It will thicken further as it cools.
9. Assemble and Serve: Transfer the roasted sweet potatoes to a serving platter, scraping up some of the pan juices to drizzle over. Pour the warm maple butter pecan sauce over the potatoes. Sprinkle with fresh thyme leaves just before serving. Serve warm or at room temperature for best flavor.

Notes

• Use 3 thick sweet potatoes around 1.5 kg total to achieve perfect slice thickness and cooking time.
• Unsalted butter is recommended to control seasoning and balance flavors.
• Pure maple syrup adds authentic sweetness and depth to the sauce; avoid artificial syrups.
• Chop pecans roughly for texture and toast them to enhance their flavor before adding to the sauce.
• Scrape pan juices from roasting pan when transferring potatoes to capture all the savory flavors.
• If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
• The slow roasting and stock absorption technique enhances the potatoes’ texture and flavor compared to standard roasting.

Keywords: fondant sweet potatoes, slow roasted sweet potatoes, maple butter pecans, roasted sweet potato recipe, holiday side dish, autumn recipes, pecan sauce