Sweet Potato Fondant Recipes

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 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:

• 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.

ROSEMARY FONDANT SWEET POTATOES

Steps:

• Heat a large non-stick pan over medium-high heat and add in the butter.
• Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.
• Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
• Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.
• Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.
• Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.

MISO GLAZED SWEET POTATOES

Steps:

• Line a sheet pan with parchment paper and preheat the oven to 415°F degrees spread the potatoes out evenly.
• Bake for 15 minutes, give them a toss so they cook evenly and roast for 15-20 more minutes or until golden brown and cooked through, but not mushy. Check and taste one with a fork before removing.
• Meanwhile, make the glaze. Add all of the ingredients to a bowl and whisk until completely smooth.
• Let the potatoes cool for about 5 minutes and then add to a large pan with the glaze over low heat. Cook for just a couple of minutes so that the glaze thickens up a bit, but doesn't cook away.
• Serve immediately. Add additional sesame seeds for garnish if desired. These are delicious on their own or they would go great as an entire meal served in a bowl with rice and other veggies.

SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
• Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

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 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).