Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans

Sweet potatoes are taken to a new level by slow roasting them fondant-style in stock until their centres turn velvety soft and their edges caramelise. A final drizzle of maple butter pecan sauce adds nutty sweetness that balances the savoury infusion from the roasting process. Perfect for special occasions or when you want a side that gets everyone talking.

Instructions

1. 1

   Preheat oven to 240°C / 465°F (220°C fan).

2. 2

   Slice sweet potatoes into 3cm / 1.2" discs, keeping the skin on for structure and extra nutrition.

3. 3

   Place slices in a large roasting pan with tall sides. Drizzle with melted butter and olive oil, sprinkle with half the salt and pepper, and toss to coat. Turn pieces over and season with remaining salt and pepper.

4. 4

   Roast for 20 minutes, then carefully flip and roast for another 15 minutes.

5. 5

   Baste with butter/oil from the pan, then pour stock around the potatoes. Scatter minced garlic into the liquid.

6. 6

   Return to the oven for 15–20 minutes until most liquid is absorbed or evaporated.

7. 7

   Transfer potatoes to a serving platter, scraping some of the pan juices over them. If not using the maple butter sauce, pour over all juices except any burnt bits.

8. 8

   For maple butter pecan sauce: Toast pecans in a saucepan over medium-high heat for about 30 seconds. Add butter, maple syrup, cinnamon, and a pinch of salt. Once butter melts and sauce bubbles, simmer for 1 1/2 minutes until slightly thickened.

9. 9

   Pour sauce over potatoes just before serving and sprinkle with fresh thyme. Serve warm or at room temperature.

Recipe Notes

• Select sweet potatoes that are similar in size to ensure even cooking. Keep the skin on for better structure and added nutrients.

• The combination of butter and oil prevents burning at high roasting temperatures.

• If pure maple syrup is unavailable, honey can be substituted for a different sweetness profile.

• Other nuts such as walnuts, almonds, or pistachios can replace pecans.

• If omitting the sauce, drizzle all pan juices over the potatoes, avoiding any burnt bits for the best taste.

• Best enjoyed fresh on the day of cooking as roasted potatoes tend to lose crispness when stored. Serve warm or at room temperature.

• Nutrition is calculated based on 8 servings including sauce; without sauce, the calories are slightly under 200 per serving.