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Fondant Sweet Potatoes with Maple Bourbon Pecan Glaze

Ingredients

Units Scale
  • 4 medium sweet potatoes (or yams), peeled and cut into thick rounds
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup chicken or vegetable broth
  • 2 sprigs fresh thyme (optional)
  • Salt and pepper to taste

For the Maple Bourbon Pecan Glaze:

  • 1/4 cup bourbon
  • 1/2 cup pure maple syrup
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

Prepare the Fondant Sweet Potatoes:

  1. Preheat oven to 375°F (190°C).
  2. Sear the sweet potatoes: Heat butter and olive oil in a cast iron skillet (or an oven-safe skillet) over medium-high heat. Add the sweet potato rounds and sear for 3-4 minutes on each side until golden brown.
  3. Add broth: Pour in the broth, and season with salt and pepper. Add fresh thyme sprigs (optional).
  4. Roast: Transfer the skillet to the oven and roast for 25-30 minutes, flipping the sweet potatoes halfway through, until they are tender and have absorbed most of the broth.

2. Make the Maple Bourbon Pecan Glaze:

  1. Simmer the bourbon: In a small saucepan, heat the bourbon over medium heat, letting it simmer for a couple minutes to reduce slightly.
  2. Add syrup, butter, and sugar: Stir in the maple syrup, butter, and brown sugar. Allow it to cook together for 3-5 minutes until it starts to thicken.
  3. Add pecans: Stir in the chopped pecans, vanilla extract, and a pinch of salt. Let the mixture simmer for an additional 2-3 minutes, allowing the pecans to get coated in the glaze.

3. Combine and Serve:

  1. Drizzle the glaze: Remove the fondant sweet potatoes from the oven and drizzle the warm maple bourbon pecan glaze generously over the top.
  2. Serve: Garnish with extra pecans or fresh thyme (if using) and serve warm.

Notes

I recommend using smaller sweet potatoes to get small rounds.  You could substitute the sweet potatoes with yams if you prefer.