Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fondant Sweet Potatoes (slow roasted) Recipe
Love buttery, roasted candy potatoes? Properly at the moment, we’re elevating the bar and making them FONDANT model! Sluggish-roasted in garlicky inventory so that they take in flavour and turn out to be meltingly tender inside, and caramelised on the skin. Function-is, or douse with Maple Butter Pecan Sauce for further wow issue.
Easy to make, sounds fancy, tastes fab. Dwelling run! (Pssst – Wonderful vacation aspect dish)
Stick the phrase “fondant” in entrance of “potato”, and abruptly your on a regular basis spuds sound an entire lot fancier.
However in actuality, it’s simply potatoes which were slow-roasted with just a little inventory till they take in the flavour. They turn out to be creamy and savoury on the within, and golden caramelised on the skin.
Just a bit bit of additional effort for which you’ll reap very massive rewards.
Whilst you can “fondant” abnormal potatoes, I believe it’s even higher with candy potatoes. Particularly in case you douse them with the optional-but-not-really Maple Butter Pecan Sauce!
Right here’s what you want:
For the Fondant Potatoes:
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Candy potatoes – 1.25 – 1.5 kg / 2.5 – 3 lb or 3 medium/massive ones, ideally across the similar dimension. Mainly you want sufficient to fill a roasting pan with 3cm / 1.2″ thick rounds, leaving some area between every one. Depart the pores and skin on – it’s free further diet but in addition holds the slices collectively even when they’re meltingly tender inside;
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Butter AND oil for roasting – we love butter for flavour, but it surely burns at excessive temperatures. So to assist minimise this, we use a mixture of butter with oil so we get one of the best of each worlds – the buttery flavour and a few good browning which you’ll solely obtain in a scorching oven; and
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Salt & pepper.
For the Maple Butter Pecan Sauce:
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Maple syrup – pure maple syrup is greatest, for one of the best flavour! In the event you can’t get or your funds doesn’t lengthen to pure maple syrup, go for honey slightly than artificially-flavoured maple syrup;
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Butter – so as to add a contact of buttery richness into the sauce; and
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Chopped pecans – greatest to cut entire ones your self for higher flavour than shopping for pre-chopped. Additionally terrific with walnuts, almonds, pistachios – and doubtless extra, I simply haven’t tried!
Right here’s make fondant candy potatoes:
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Thick slices – Reduce into thick 3cm / 1.2″ slices – thick sufficient so that they don’t collapse into mush with the 1-hour roasting time required for this recipe;
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Sprinkle & drizzle – Lay in a roasting pan, douse with melted butter and oil, sprinkle with salt and pepper. Simply squidge them round within the pan, turning to coat – no must soiled a separate bowl for this step;
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Roast 20 minutes – Roast for 20 minutes in a scorching 240°C/465°F oven;
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Flip & roast quarter-hour – Flip, then roast for an additional quarter-hour. By this time, either side ought to have some good color on them and they are going to be cooked via. However we’re going to take them additional to make them extremely creamy on the within in addition to add flavour!
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Baste – Spoon the buttery pan juices over the potato;
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Roast in inventory 20 minutes – pour inventory in and optionally available garlic (I simply can’t assist myself). Then return to the oven for an additional 15 to twenty minutes till the inventory is soaked up by the potatoes. You’ll find yourself with a thick sludge on the backside of the pan which could even look just a little burnt, however that’s okay – we aren’t utilizing it!
That is what they appear out of the oven – caramelised on the sides with the pores and skin holding collectively the tremendous smooth flesh inside!
Plonk and simmer – Toast the pecans in a dry pan first to convey out the nutty flavours. Then simply add butter, maple, cinnamon and a pinch of salt and simmer for a few minutes till it reduces and thickens barely.
The sauce will thicken because it cools, so don’t fear if it appears to be like skinny when scorching!
With the candy potato and the Maple Butter Sauce, there’s no denying that it is a candy dish so it won’t be to your style in case you aren’t into sweet-savoury dishes.
Nevertheless, not like different related candy potato dishes, this has a component of savoury in it from the inventory absorbed by the potatoes and the nuts which counteracts the sweetness.
Additionally, do not forget that you’re not alleged to eat the entire platter your self, only one or two items (each bit is a sizeable chunk!) and it’s greatest served alongside correctly savoury dishes for steadiness.
However if you wish to cut back the sweetness, listed here are a couple of choices:
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Skip the sauce – the Fondant Candy Potatoes have sufficient flavour as it’s, the sauce simply takes it excessive!
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Simply use the pecans sprinkled over the potatoes, ie. no maple sauce;
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Use the Honey Lemon Dressing on this Roasted Candy Potato Salad recipe as a substitute – the lemon balances out the sweetness. Swap the honey for maple syrup to retain an identical flavour profile!
The flavourings on this dish are definitely on-theme for vacation feasting. It’s proper at house on a Christmas or Thanksgiving desk. Having mentioned that, it’s simply usually a wonderful, easy aspect dish that’s worthy of pulling out all year-round whether or not it’s to accompany one thing easy like a lime marinated chicken, a easy crispy pan fried fish or Garlic Prawns.
It’s additionally a helpful dish for large feasting events as a result of it may be served heat OR at room temperature, so that you don’t want to fret about getting ready it recent. The potatoes are so smooth inside and there’s no crispiness to be retained on the skin so it doesn’t matter in the event that they settle down.
In the event you give this candy potato recipe a go, I’d like to understand how you served it! – Johnsat x
Ingredients
- 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
- 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
- 1 1/2 tsp fresh thyme leaves (highly recommended)
Instructions
- 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!
- 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.
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.
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