Introduction
Fondant potatoes are a delicious and indulgent twist on classic roasted potatoes, particularly when made with sweet potatoes. These tender and flavorful rounds are cooked to perfection, absorbing rich chicken or vegetable stock, and are often enhanced with a delightful maple butter pecan sauce. This recipe brings warmth to the table, making it a perfect side dish for any meal.
Detailed Ingredients with measures
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 (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
Optional 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
For Serving:
1 1/2 tsp fresh thyme leaves
Prep Time
15 minutes
Cook Time
50-55 minutes
Total Time
1 hour 5-10 minutes
Yield
Serves 8
Instructions
Preheat your oven to 240°C/465°F (220°C fan). Cut the sweet potatoes into 3cm / 1.2-inch discs and place them in a large roasting pan or baking sheet with tall sides. Drizzle the potatoes with melted butter and olive oil, then sprinkle with half the salt and pepper. Toss to coat, then sprinkle the remaining salt and pepper over the top.
Roast the potatoes in the preheated oven for 20 minutes. Carefully turn each potato, then roast for an additional 15 minutes. Baste the potatoes by spooning the butter and oil collecting in the pan over them. Pour the chicken or vegetable stock around the potatoes and scatter the minced garlic into the liquid.
Return the potatoes to the oven and roast for another 15 to 20 minutes, or until most of the liquid has been absorbed or evaporated. The exact time will depend on your roasting pan.
Once finished, transfer the potatoes to a serving platter, scraping up some of the pan juices as you go. If desired, pour over the optional maple butter pecan sauce and sprinkle with fresh thyme leaves just before serving. Enjoy warm or at room temperature!
For the Maple Butter Pecan Sauce, place chopped pecans in a saucepan or small skillet over medium-high heat, stirring for 30 seconds until fragrant. Add the remaining ingredients, allowing the butter to melt and the mixture to come to a gentle simmer. Reduce the heat and simmer for 1 1/2 minutes until slightly thickened. Transfer the sauce to a serving jug and pour over the potatoes when ready to serve.
Recipe Notes
Ensure sweet potatoes are similar in size for even cooking and keep the skin on for added nutrition. Pure maple syrup is preferred for the sauce, but honey can be used as a substitute. Any nuts such as walnuts, almonds, or pistachios can work in the sauce as well. Serve the fondant potatoes fresh for the best texture, as they do not store well.
For a different sweet potato dish that can be made ahead, consider a savory sweet potato casserole for your next gathering!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 240°C/465°F (220°C fan).
Prepare Sweet Potatoes
Cut the sweet potatoes into 3cm / 1.2″ discs.
Arrange in Roasting Pan
Place the potato discs in a large roasting pan or a baking sheet with tall sides, as you will be adding liquid later.
Season the Potatoes
Drizzle the sweet potatoes with melted butter and olive oil. Sprinkle with half of the kosher salt and black pepper. Mix to ensure all discs are well coated. Sprinkle the remaining salt and pepper over them.
Initial Roasting
Place the pan in the preheated oven and roast the potatoes for 20 minutes.
Turn and Continue Roasting
After 20 minutes, carefully turn the potatoes and continue roasting for an additional 15 minutes.
Baste and Add Stock
Using a spoon, baste the potatoes with the butter and oil that are collecting in the pan. Then, carefully pour the chicken or vegetable stock around the potatoes. Scatter the finely minced garlic into the liquid.
Final Roasting to Absorb Stock
Return the pan to the oven and roast for another 15 to 20 minutes, or until most of the liquid has been absorbed or evaporated. Note that the timing may vary based on the height of your pan walls and the thickness of the pan.
Assemble and Serve
Transfer the roasted potatoes to a serving platter, scraping up some of the pan juices as you do so. Pour the Maple Butter Pecan Sauce over the potatoes and sprinkle with fresh thyme leaves just before serving. Serve warm or at room temperature!
Maple Butter Pecan Sauce (Optional)
Toast Pecans
Place the chopped pecans in a saucepan or small skillet over medium-high heat. Stir for about 30 seconds until they become fragrant.
Combine Ingredients
Add the maple syrup, unsalted butter, cinnamon, and a pinch of salt to the saucepan with the toasted pecans.
Simmer the Sauce
Once the butter melts and the mixture starts bubbling, reduce the heat and simmer on medium heat for 1.5 minutes until it thickens slightly. Remember that the sauce will continue to thicken as it cools.
Transfer and Serve
Transfer the sauce to a serving jug and serve it over the fondant potatoes.
Notes
Sweet Potatoes
Select sweet potatoes that are similar in size for even cooking. Keep the skin on for added nutrition and to hold the potato together.
Butter and Oil Usage
The combination of butter and oil minimizes the risk of the butter burning due to the high cooking temperature.
Maple Syrup Quality
Use pure maple syrup instead of artificially flavored syrups. If maple syrup is hard to find or expensive, honey is a suitable alternative.
Pecan Variations
The chopped measurement for pecans is slightly more than 1/2 cup whole pecans. Alternative nuts include walnuts, almonds, and pistachios, which can be used in the sauce as well.
Pan Juices
If not using the maple butter sauce, drizzle the pan juices over the potatoes for additional flavor, while avoiding any burnt bits that could impart bitterness.
Storage Recommendations
Best served fresh on the day of preparation, either warm or at room temperature. Roasted potatoes typically do not store well as they can become soggy.
Nutrition Information
Assuming the recipe serves eight, each serving provides just under 200 calories without the sauce, which is included in the total when served with the Maple Butter Pecan Sauce.
Cook techniques
Roasting
Roasting involves cooking food evenly in an oven using dry heat. For fondant potatoes, start by preheating the oven to a high temperature, allowing for a crispy exterior while maintaining a soft interior.
Cutting
When preparing sweet potatoes, cut them into uniform discs of 3 cm (1.2 inches) to ensure they cook evenly. Avoid cutting them too thin, as they may overcook and become too soft.
Basting
Basting involves spooning melted butter or oil over the potatoes during roasting. It enhances flavor and helps brown the potatoes while preventing them from drying out.
Simmering
Simmering is a gentle cooking method that brings ingredients to a low boil and cooks them slowly. This technique is used in preparing the maple butter pecan sauce, allowing the flavors to meld and the sauce to thicken.
Serving
Carefully transfer the roasted fondant potatoes to a serving platter, scraping up flavorful pan juices. For added flavor, pour over the maple butter pecan sauce and garnish with fresh thyme leaves before serving.
FAQ
Can I use regular potatoes instead of sweet potatoes?
Yes, while sweet potatoes are recommended for their flavor and texture, regular potatoes can also be used but may yield a different taste profile.
What can I substitute for maple syrup?
If maple syrup is not available, honey can be a good substitute to provide sweetness, although it will alter the flavor slightly.
How can I store leftover fondant potatoes?
Roasted potatoes are best served fresh. If you have leftovers, store them in an airtight container in the refrigerator but be aware that they may become soggy.
Can I make the sauce ahead of time?
Yes, you can prepare the maple butter pecan sauce ahead of time. Just reheat it gently before serving to bring it back to the right consistency.
What other nuts can I use for the sauce?
In addition to pecans, walnuts, almonds, and pistachios can also work well when making the maple butter sauce.
Conclusion
Fondant potatoes made with sweet potatoes result in a delightful, crispy exterior and a soft, flavorful interior, enhanced by rich butter and herbs. The option of a Maple Butter Pecan Sauce introduces a delicious sweetness that pairs beautifully with the savory notes of the roasted potatoes. This dish is versatile and sure to impress as a side or main feature.
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