Love buttery, roasted sweet potatoes? Well today, we’re raising the bar and making them FONDANT style! Slow-roasted in garlicky stock so they absorb flavour and become meltingly tender inside, and caramelised on the outside. Serve as-is, or douse with Maple Butter Pecan Sauce for extra wow factor.
Simple to make, sounds fancy, tastes fab. Home run! (Pssst – Excellent holiday side dish)
Fondant Slow-Roasted Sweet Potatoes
Stick the word “fondant” in front of “potato”, and suddenly your everyday spuds sound a whole lot fancier.
But in reality, it’s just potatoes that have been slow-roasted with a little stock until they absorb the flavour. They become creamy and savoury on the inside, and golden caramelised on the outside.
Just a little bit of extra effort for which you will reap very big rewards.
While you can “fondant” ordinary potatoes, I think it’s even better with sweet potatoes. Especially if you douse them with the optional-but-not-really Maple Butter Pecan Sauce!
What you need for Fondant Slow-Roasted Sweet Potatoes
Here’s what you need:
For the Fondant Potatoes:
Sweet potatoes – 1.25 – 1.5 kg / 2.5 – 3 lb or 3 medium/large ones, preferably around the same size. Basically you need enough to fill a roasting pan with 3cm / 1.2″ thick rounds, leaving some space between each one. Leave the skin on – it’s free extra nutrition but also holds the slices together even when they are meltingly tender inside;
Butter AND oil for roasting – we love butter for flavour, but it burns at high temperatures. So to help minimise this, we use a combination of butter with oil so we get the best of both worlds – the buttery flavour and some nice browning which you can only achieve in a hot oven; and
Salt & pepper.
For the Maple Butter Pecan Sauce:
Maple syrup – pure maple syrup is best, for the best flavour! If you can’t get or your budget doesn’t extend to pure maple syrup, opt for honey rather than artificially-flavoured maple syrup;
Butter – to add a touch of buttery richness into the sauce; and
Chopped pecans – best to chop whole ones yourself for better flavour than buying pre-chopped. Also terrific with walnuts, almonds, pistachios – and probably more, I just haven’t tried!
How to make Fondant Sweet Potatoes
Here’s how to make fondant sweet potatoes:
Thick slices – Cut into thick 3cm / 1.2″ slices – thick enough so they don’t collapse into mush with the 1-hour roasting time required for this recipe;
Sprinkle & drizzle – Lay in a roasting pan, douse with melted butter and oil, sprinkle with salt and pepper. Just squidge them around in the pan, turning to coat – no need to dirty a separate bowl for this step;
Roast 20 minutes – Roast for 20 minutes in a hot 240°C/465°F oven;
Flip & roast 15 minutes – Flip, then roast for another 15 minutes. By this time, both sides should have some nice colour on them and they will be cooked through. But we’re going to take them further to make them ultra creamy on the inside as well as add flavour!
Baste – Spoon the buttery pan juices over the potato;
Roast in stock 20 minutes – pour stock in and optional garlic (I just can’t help myself). Then return to the oven for another 15 to 20 minutes until the stock is soaked up by the potatoes. You’ll end up with a thick sludge at the bottom of the pan which might even look a little burnt, but that’s ok – we aren’t using it!
This is what they look out of the oven – caramelised on the edges with the skin holding together the super soft flesh inside!
How to make the Maple Butter Pecan Sauce
Plonk and simmer – Toast the pecans in a dry pan first to bring out the nutty flavours. Then just add butter, maple, cinnamon and a pinch of salt and simmer for a couple of minutes until it reduces and thickens slightly.
The sauce will thicken as it cools, so don’t worry if it looks thin when hot!
Sweetness factor – and how to reduce sweetness
With the sweet potato and the Maple Butter Sauce, there’s no denying that this is a sweet dish so it might not be to your taste if you aren’t into sweet-savoury dishes.
However, unlike other similar sweet potato dishes, this has an element of savoury in it from the stock absorbed by the potatoes and the nuts which counteracts the sweetness.
Also, remember that you’re not supposed to eat the whole platter yourself, just one or two pieces (each piece is a sizeable chunk!) and it’s best served alongside properly savoury dishes for balance.
But if you want to reduce the sweetness, here are a few options:
Skip the sauce – the Fondant Sweet Potatoes have enough flavour as it is, the sauce just takes it over the top!
Just use the pecans sprinkled over the potatoes, ie. no maple sauce;
Use the Honey Lemon Dressing in this Roasted Sweet Potato Salad recipe instead – the lemon balances out the sweetness. Switch the honey for maple syrup to retain a similar flavour profile!
What to serve with Fondant Sweet Potatoes
The flavourings in this dish are certainly on-theme for holiday feasting. It’s right at home on a Christmas or Thanksgiving table. Having said that, it’s just generally an excellent, simple side dish that’s worthy of pulling out all year-round whether it’s to accompany something simple like a lime marinated chicken, a simple crispy pan fried fish or Garlic Prawns.
It’s also a handy dish for big feasting occasions because it can be served warm OR at room temperature, so you don’t need to worry about preparing it fresh. The potatoes are so soft inside and there’s no crispiness to be retained on the outside so it doesn’t matter if they cool down.
If you give this sweet potato recipe a go, I’d love to know how you served it! – Nagi x
Watch how to make it
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Fondant Slow-Roasted Sweet Potatoes – with Maple Butter Pecans
Ingredients
Fondant Potatoes:
- 1.5 kg / 3 lb sweet potatoes – 3 thick ones (Note 1)
- 25g/ 1 1/2 tbsp butter , unsalted, melted (Note 2)
- 1 1/2 tbsp olive oil (Note 2)
- 3/4 tsp salt , kosher/cooking (1/2 tsp table salt)
- 1/2 tsp black pepper
- 1 1/4 cups chicken stock , low sodium (or vegetable stock)
- 1 garlic clove , finely minced
Maple Butter Pecan Sauce (optional / not really!):
- 1/2 cup maple syrup (pure, Note 3)
- 30g/ 2 tbsp butter , unsalted
- 1/3 cup pecans , chopped (Note 4)
- 1/2 tsp cinnamon
- Pinch of salt
Serving
- 1 1/2 tsp fresh thyme leaves (highly recommended)
Instructions
Fondant Potatoes:
- Preheat oven to 240°C/465°F (220°C fan).
- Cut the potatoes into 3cm / 1.2″ discs.
- Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
- Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
- Roast: Place in the oven and roast for 20 minutes.
- Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
- Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
- Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
- Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!
Maple Butter Pecan Sauce:
- Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
- Transfer to serving jug. Serve over potatoes.
Recipe Notes:
Nutrition Information:
More sweet potato love
Life of Dozer
A regular occurrence at the dog beach (paired with screeching).
Looks like a great substitute for pecan maple buns at breakfast!
They sound divine Heather! N x
Melting recipe
These look awesome! I’m definitely saving this recipe for thanksgiving. My only concern is setting the oven temp for 465. I never use such a high setting when I cook and think my oven being brand new might run a high temp as well. Can I cook these on a lower setting and get the same results?
Hi Patricia, you really need that high heat to get the beautiful caramelisation. If you think you’r oven runs hot, just reduce the temperature slightly to compensate 🙂 N x
Yumi, yumi goes in my tummy! Bravo and Thank you so much, I’ ll have it on w/ end as am getting food every 2 nd day from farmers on Monday got sweet potato and am having REAL BUTTER,it’s in roll and you can buy only one so that everyone gets some. Also am having REAL MILK you should see the cream so good for you. I’lluse honey from farm and walnut they are in hard shell got them back in Sept. and I do have home made chicken stock and fresh thyme in my garden it’ll be w/ end feast. Thank you so much. Am JELOUS of Dozer having fun down beach my last visit was mid Feb not sure when we will be able to go at least now we can go as far as 25 Km. Today change of weather and it’s cold. Ok, Ciao.
Sounds perfect Vera, you’re going to LOVE them!! N x
OMG WOW. These look like a total showstopper for a holiday feast. Fondant sweet potatoes! What a concept! 🙂
And they so are Molly! Guaranteed to make anyone happy!! N x
Oh my gosh Nagi….I love Sweet Potatoes as is…BUT…I am in Love with this recipe & can’t wait to try it….it’s gotta be a yummm for sure. Love that Dozer…even if there are some recipes I’m not fond of, I’ve just gotta check in to see all about Dozer. The 2 of you are something else in the way of entertaining. You go boy.
Hello from Australia – yes, it is 19 C here in the Southern Highlands also and I feel cold but ready to plonk and simmer ! Love sweet potatoes and your way of ‘doing them’ but hope I may stay awhile with you and the boy at the beach . . . I’d even be game to get wet !!!
I can’t wait for it to warm up a bit Eha!!! N x
What can I substitute to pecans (nut allergy) for the Sweet Potato Fondant? How about pineapple?
Hi Edith, you can just leave it out 🙂 N x
You two are quite a hilarious pair!! Love seeing what you’re up to next! Thanks for all the entertainment and great recipes!
😂 What would we do without Dozer Leslie?! N x
Dozer looks like he was having a great time. We used to have a Golden, Clouseau, and he would go out in the middle of the river and swim in circles. He would be whimpering, he was so tired but wouldn’t come out. We finally learned to tie a long rope to him so we could drag him back in when he’d had enough.
Oh my that’s hilarious Martha!!!!! 😂😂😂
Great sweet spud recipe and allmgwith an interesting text dialog about you screeching at the dog beach!!
Super jealous you are at the beach today Wednesday October 2ith its 3 degrees Celsius hugs from afar
Brrrrr and I thought it’s cold here at 17 degrees C Gillian!!! Stay safe – and warm!! N x
Could
These be cooked in advance and reheated? Sauce added once reheated.
Yikes. Get da pancakes ready ,,can’t wait till I go for groceries , live in Texas went down ta lake two days ago gathered over 5 lbs pecans gotta get Cracken. “Good Eating”
Yum!!! I’m super jealous Joseph – Pecan Pie HAS to be on the menu! N x
I have one word for you Nagi…
THANKSGIVING!!!!!!!!!!!!!
YES!!!! Perfect Deborah! N x
Yay! I got me some lovely organic sweet potatoes and I’ll be making this soon. But I can’t promise you that I’ll eat only a piece or two. By the way, that photo of you and Dozer at the dog beach is really nice.
Oh perfect! (I don’t blame you – I never make promises I don’t intend to keep 😉 ) N x
Sounds amazing….will be making this for sure.
Enjoy Vicki!! N x
Oh me oh my I have got to try this dish. It looks so mouthwatering & delicious.
I rave about your unbelievably good recipes to everyone. They ask “Do you get all your recipes for the one place?” “So, you don’t look around?” “Nope, I don’t need to. Nagi has everything I need!”
Thanks for lovingly creating food that keeps on keeping on.
I love all your food : )
Oh what a great compliment Jolene, thanks so much!!! 🥰