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.
Add broth: Pour in the broth, and season with salt and pepper. Add fresh thyme sprigs (optional).
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:
Simmer the bourbon: In a small saucepan, heat the bourbon over medium heat, letting it simmer for a couple minutes to reduce slightly.
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.
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:
Drizzle the glaze: Remove the fondant sweet potatoes from the oven and drizzle the warm maple bourbon pecan glaze generously over the top.
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.