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Home Veg and Salad Sides Sweet Potato

Fondant Sweet Potatoes (slow roasted)

By:Nagi
Published:28 Oct '20Updated:18 Aug '23
89 Comments
Recipe v Video v Dozer v

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 Sweet Potatoes with Maple Butter piled up on a plate, ready to be served

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!

Pouring Maple Butter Sauce over Slow Roasted Fondant Sweet Potatoes
Cinnamon spiked Maple Butter Sauce with Pecans is an extra special finishing touch for these slow roasted Fondant Potatoes.

What you need for Fondant Slow-Roasted Sweet Potatoes

Here’s what you need:

Ingredients in Fondant Sweet Potatoes with Maple Butter

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:

How to make Fondant Sweet Potatoes with Maple Butter
  1. 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;

  2. 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;

  3. Roast 20 minutes – Roast for 20 minutes in a hot 240°C/465°F oven;

  4. 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!

  5. Baste – Spoon the buttery pan juices over the potato;

  6. 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!

Overhead photo of Fondant Sweet Potatoes fresh out of the oven
Close up showing the inside of Slow Roasted Fondant Sweet Potatoes with Maple Butter
The inside of the sweet potato is incredible creamy thanks to the slow-roasting!

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!

How to make Maple Butter Pecan Sauce for roasted sweet potatoes
Skillet with maple butter pecan sauce

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!

Close up of pile of Slow Roasted Fondant Sweet Potatoes with Maple Butter on a plate, ready to be served

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 Sweet Potatoes with Maple Butter on a plate

Fondant Slow-Roasted Sweet Potatoes – with Maple Butter Pecans

Author: Nagi
Prep: 5 minutes mins
Cook: 1 hour hr
Sides
Western, Western – Holiday Sides
5 from 30 votes
Servings6 – 8 people
Tap or hover to scale
Print
Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise.
And if that's not enough (and it really is – you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!
Is it sweet? Yes. But it's counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)

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:

1. Sweet Potatoes – the more similar the size, the better, so they cook evenly. Leave the skin on – it holds the potato together (plus free extra nutrition).
2. Butter and oil are needed to minimise butter burning at the high temp we’re roasting in.
3. Maple syrup – use pure, not the artificially-flavoured stuff. If you can’t find it or it’s pricey where you are, opt for honey instead.
4. Pecans – this is the chopped volume, so it’s a little over 1/2 cup whole pecans. Other nuts that work a treat include walnuts, almonds and pistachios. I’m sure others do too, but these are just the nuts I’ve tried over the years with this sauce.
5. Pan juices – if you’re not using the maple butter sauce, then pour over all the residual pan juices over the potatoes. However avoid scraping up any burnt bits from the potato / butter because it will be bitter. If you are using the sauce, you don’t need the extra flavour  – just use whatever ends up on your spatula (in any case, the base of the potatoes are soaked in pan juices!)
6. Storage – best served fresh on the day, either warm (my preference) or at room temp. Roasted potatoes generally don’t keep well – they sweat and become quite soggy and … sad. If you need a sweet potato dish to make ahead, I highly recommend this Savoury Sweet Potato Casserole (it’s got browned butter ribboned throughout!!).
7. Nutrition per serving, assuming this serves 8, including all the Maple Butter Pecan Sauce. Reduces to just under 200 calories without the Sauce.

Nutrition Information:

Calories: 326cal (16%)Carbohydrates: 53g (18%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 4g (25%)Cholesterol: 14mg (5%)Sodium: 421mg (18%)Potassium: 733mg (21%)Fiber: 6g (25%)Sugar: 21g (23%)Vitamin A: 26756IU (535%)Vitamin C: 5mg (6%)Calcium: 83mg (8%)Iron: 1mg (6%)
Keywords: fondant potato, roasted sweet potato, sweet potato
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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89 Comments

  1. Elise Immanuel says

    November 29, 2023 at 6:19 pm

    5 stars
    This recipe was easy and delicious. I didn’t add the toppings but it was perfect anyway. The right amount of softness and caramelisation. I didn’t leave skin on and the potatoes still maintains their shape. Will definitely make again!

    Reply
  2. Kathryn says

    September 24, 2023 at 6:08 am

    5 stars
    LOVE this recipe. I wound up using ube, purple yams, that are carried at the Asian market. Yummy and a unique presentation with that rich color!

    Reply
  3. Amanda says

    May 3, 2023 at 8:16 pm

    5 stars
    This is a delicious recipe, thank you! I replaced the pecans with pine nuts because that’s what we had, and yum!

    Reply
  4. Kathy Palmer says

    February 17, 2023 at 3:02 am

    5 stars
    These were beyond delish! I made as a side dish with Prime Rib Roast. Your flavors are spot on. no need to make adjustments. thank you.

    Reply
  5. Judy Johnson says

    May 21, 2022 at 12:00 am

    I call these yams and taste entirely different than a sweet potato. I will make this with the light brown potato I call sweet potato.

    Reply
    • Nagi says

      May 21, 2022 at 1:33 pm

      I’ve only made it with the orange ones so let me know how you go with yours Judy! N x

      Reply
  6. Gail says

    April 17, 2022 at 11:51 pm

    5 stars
    Made this recipe yesterday for a family gathering. Everyone loved it and asked for the recipe. The roasting process made them so flavorful and soft yet they held their shape. And the pecan sauce was the “frosting on the cake”! This recipe will now be my go-to recipe for holidays and family gatherings! Thanks for sharing this recipe with us!

    Reply
    • Nagi says

      April 18, 2022 at 10:53 pm

      Woo hoo!! That’s great Gail! I am happy you liked them!! N x

      Reply
  7. Bron says

    January 28, 2022 at 10:06 am

    5 stars
    Love thus recipe! I brought this potatoes to our family Christmas lunch and they were gobbled up.

    Reply
  8. Adi says

    December 20, 2021 at 9:47 pm

    5 stars
    Hi Nagi (and Dozer)!!,
    I love this recipe and I wanted to make it for my upcoming Christmas dinner. However, I have very limited space in my oven (which is just large enough to cook the turkey).
    How do you think these would turn out if I did steps 1-6 (upto but not including the addition of stock to the tray) pre turkey, then finished them off while the turkey was resting?
    Helpppp!
    Ps merry Christmas!

    Reply
    • Nagi says

      December 21, 2021 at 6:50 pm

      Hi Adi – I think that would be fine. Just be sure to warm them back up before adding the stock. N x

      Reply
  9. Johanne says

    December 6, 2021 at 10:06 am

    5 stars
    I ate with ducks , it’ was so good , tank you

    Reply
  10. Dayna says

    December 1, 2021 at 5:39 pm

    5 stars
    Absolutely love this dish, I followed the recipe exactly! Wondered, would it make much difference to use vege stock instead of chicken? (have to cater for some vegetarians!) Thanks!

    Reply
    • Nagi says

      December 1, 2021 at 6:56 pm

      I think that would work fine Dayna – the flavour might be a bit different but it will be tasty! N x

      Reply
  11. Jennifer John says

    December 1, 2021 at 5:47 am

    5 stars
    I’ve made this two Thanksgivings in a row and my family loves it. Thank you for sharing it!

    Reply
  12. Jessica says

    November 23, 2021 at 3:49 pm

    5 stars
    Thank you for this amazing recipe! I’ve never enjoyed sweet potato casserole so I was thrilled to have a recipe that fits everyone. I make this without the maple sauce for lunch for myself. I cannot get enough of this recipe. If it seems daunting, it isn’t. Go for it!

    Reply
  13. Belinda Needham says

    November 23, 2021 at 12:06 am

    Hi Nagi. I made these last year and they were fantastic! Any suggestions on a stopping place mid-recipe so I could make ahead and finish on Thanksgiving? Thank you.

    Reply
  14. Shala says

    November 8, 2021 at 6:32 am

    5 stars
    Made this for Thanksgiving last year, and it was unanimously requested a month later for Christmas. The family has started the conversation again this year to ensure it’s status as a mainstay of every holiday dinner. It’s AMAZING!!!

    Reply
  15. Cindy says

    October 25, 2021 at 7:40 am

    5 stars
    These are fabulous! Sweet and savory, sooo good! I am trying recipes out for Christmas and this one will be on the menu for sure. Let them cool a little before you serve them, the flavor gets better and better as they cool a bit. Thanks for this fabulous recipe!

    Reply
    • Nagi says

      October 26, 2021 at 11:54 am

      I am so glad you enjoyed them Cindy! N x

      Reply
  16. Annette says

    September 8, 2021 at 7:56 pm

    5 stars
    I halved the quantity as I live alone and am in lockdown so can’t share with anyone, and I still have enough of this deliciousness for another 3 meals! Another Nagi success!

    Reply
  17. Kyo says

    June 23, 2021 at 10:11 pm

    5 stars
    Finally found a new way to enjoy baked sweet potato! It’s so good that I can’t wait to make the maple butter pecan sauce and finished the sweet potato with fresh thymes from my pots. Thank you for the recipe.

    Reply
  18. Dina says

    June 7, 2021 at 6:45 pm

    5 stars
    I’m speechless! To say this is the best sweet potatoes I have ever tasted in my entire life would be an understatement!
    I tried them without the pecan maple sauce, and they were unbelievable! Thanks Nagi for yet another amazing recipe!

    Reply
  19. Vicki says

    May 4, 2021 at 12:25 am

    Hi,
    I don’t usually cook with nuts, of any kind. Would this make the dish less palatable?
    I love the sound of your recipes, but with so many nut allergies, would it be possible for you to suggest alternate ingredients or suggest that the nuts could be left out entirely? It would be greatly appreciated.
    Thank you.

    Reply
  20. Jenny says

    April 7, 2021 at 6:33 am

    5 stars
    Hi Nagi, I just made these. I used honey, instead of maple syrup, and I don’t have fresh thyme, is dried ok? this dish is so very good. Thank you

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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