Fondant Sweet Potatoes Recipes

FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS

Steps:

• 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.

FONDANT POTATOES

Steps:

• Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
• Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
• Slice and serve sprinkled with a little sea salt and chopped chives.

FONDANT SWEET POTATOES WITH TOASTED MARSHMALLOWS AND MAPLE BUTTER WALNUTS

Steps:

• Heat oven to 400°.
• Peel the sweet potatoes.
• Cut into even, cylindrical pieces.
• Heat up a cast iron pan with four tablespoons of butter, olive oil, garlic and thyme.
• Allow the garlic/thyme to infuse the butter/oil for just a few minutes (do not brown).
• Remove and reserve the garlic and thyme.
• Place the sweet potatoes in the pan.
• Season with kosher salt and black pepper.
• Heat the broth in a stock pot.
• Brown both sides of the sweet potatoes.
• Remove the potatoes onto a platter as they brown.
• Once all the potatoes have browned and been removed from the pan, clean the pan.
• Add back the potatoes, garlic and thyme to the clean pan.
• Pour in the hot stock (stock should just cover the potatoes about halfway).
• Top each sweet potato with a tiny pat of butter.
• Roast in the oven for about 15 minutes.
• In a separate pan, heat to medium-high all of the ingredients for the maple butter walnuts.
• Cook until the mixture starts to thicken.
• Remove the potatoes from the oven.
• Top each potato with a slice of marshmallow.
• Broil until the marshmallow turns golden brown (this will happen quickly).
• Plate individual portions of the fondant sweet potatoes.
• Drizzle with the maple butter walnuts.
• Garnish with fresh thyme (optional).

FONDANT SWEET POTATOES

Steps:

• Peel and cut the sweet potatoes. Cut the pointy ends flat so that they stand up straight.
• Pre heat the oven to 400F / 200c.
• Heat a cast iron skillet on a high heat. Once hot add the butter and oil. When the butter has melted and is starting to foam, Place the sweet potatoes in the skillet, so that they are standing tall and season with a little salt and pepper.
• Once the bottoms have caramelized, about 5 minutes, flip them over so that the cooked side is facing up. Turn the heat down to medium
• Add the garlic and fresh herbs to the skillet and cook til fragrant. Toss the potatoes in the seasoned oil and butter to coat.
• Place the sweet potatoes so that the cooked, caramelized side is facing up. and add the stock to the skillet.
• Transfer the skillet to the oven and cook for 25-30 minutes until the sweet potatoes are fork tender.

FONDANT POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
• Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
• Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
• Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
• Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
• Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
• Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
• Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

FONDANT POTATOES

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.