Description
This recipe features fondant slow-roasted sweet potatoes cooked in chicken stock until meltingly creamy inside and caramelized on the outside. Enhanced with a savory herb infusion and served with a decadent maple butter pecan sauce, this dish perfectly balances sweet and savory flavors for a comforting and elegant side.
Ingredients
Scale
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 or cooking 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
- 1 1/2 tsp fresh thyme leaves
Maple Butter Pecans
- 1/2 cup pure maple syrup
- 30g / 2 tbsp unsalted butter
- 1/3 cup pecans, chopped
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into thick, evenly sized pieces to ensure uniform cooking.
- Sear Potatoes: Heat the melted butter and olive oil together in a heavy-bottomed pan or oven-safe skillet over medium-high heat. Add the sweet potato pieces and sear on all sides until golden brown and caramelized, approximately 5 minutes per side.
- Add Seasoning and Stock: Season the potatoes with salt and black pepper. Pour in the chicken or vegetable stock along with the minced garlic and fresh thyme leaves. The liquid should come about halfway up the potatoes.
- Slow Roast: Reduce the heat to low, cover the pan with a lid or foil, and simmer gently or transfer the whole pan to a preheated oven at 150°C (300°F). Cook for around 60 minutes until the potatoes are tender and creamy inside but hold their shape.
- Prepare Maple Butter Pecans: While the potatoes roast, combine maple syrup, unsalted butter, chopped pecans, cinnamon, and a pinch of salt in a small saucepan. Cook over medium heat, stirring frequently, until the butter melts and the sauce thickens slightly and coats the pecans, about 5-7 minutes. Remove from heat and set aside.
- Serve: Once the potatoes are tender and caramelized, transfer them to a serving dish or serve directly from the pan. Spoon the warm maple butter pecan sauce over the top to add a rich, sweet, and nutty contrast to the savory potatoes.
Notes
- This recipe uses a slow roasting method to create a creamy texture inside the sweet potatoes while caramelizing the outside.
- The maple butter pecan sauce adds a luscious sweet and nutty component that complements the savory undertones.
- For a tart variation, try substituting the sauce with a honey lemon dressing as suggested in similar sweet potato salad recipes.
- Using low sodium stock helps control the salt level in the dish you can adjust seasoning accordingly.
- The fresh thyme leaves are highly recommended to enhance the herbal aroma and depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 21 g
- Sodium: 421 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 14 mg
