Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 240°C / 465°F (220°C fan) to get it ready for roasting the potatoes.
- Prepare Potatoes: Cut the sweet potatoes into 3cm (1.2 inch) thick discs to ensure even cooking and a tender, creamy interior.
- 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.
- Initial Roast: Place the pan in the preheated oven and roast the potatoes for 20 minutes to start browning and softening the edges.
- Turn Potatoes: Carefully turn each potato over to promote even roasting and continue roasting for another 15 minutes.
- 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.
- 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.
- 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.
- 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
