fondant potato

Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise. And if that&#039;s not enough (and it really is - you can serve it just like that) you&#039;ve got the option to douse with a Maple Butter Pecan Sauce which elevates it to &quot;wow&quot;!Is it sweet? Yes. But it&#039;s counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)

Fondant Slow-Roasted Sweet Potatoes - With Maple Butter Pecans

grams/ 1 1/2 tbsp butter (, unsalted, melted (Note 2))

olive oil ((Note 2))

tsp salt (, kosher/cooking (1/2 tsp table salt))

tsp black pepper

chicken stock

garlic (, finely minced)

maple syrup ((pure, Note 3))

grams/ 2 tbsp butter (, unsalted)

pecans (, chopped (Note 4))

cinnamon

salt

thyme leaves ((highly recommended))

Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans

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&#039;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 &amp; 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!

Fondant Potatoes:

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.

Maple Butter Pecan Sauce:

Flying solo for dinner and want something special? While easy to make, this one-pan dish of duck with potatoes, veg and sauce also has a sense of occasion

Orange-glazed duck with duck-fat fondant potatoes

sunflower oil

duck breast (200 grams)

potatoes

wedges of white or pointed cabbage

tsp honey

orange

Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly – it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.

Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.

Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.

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Top 2 fondant potato recipes from across the web

The most viewed fondant potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fondant Slow-Roasted Sweet Potatoes...

Orange-glazed duck with duck-fat fo...

The most viewed fondant potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine