Love buttery, roasted sweet potatoes?
Well today, were raising the bar and making them FONDANT style!
Slow-roasted in garlicky stock so they absorb flavour and become meltingly tender inside, and caramelised on the outside.
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Serve as-is, or douse with Maple Butter Pecan Sauce for extra wow factor.
Simple to make, sounds fancy, tastes fab.
They become creamy and savoury on the inside, and golden caramelised on the outside.
Just a little bit of extra effort for which you will reap very big rewards.
Also terrific with walnuts, almonds, pistachios and probably more, I just havent tried!
By this time, both sides should have some nice colour on them and they will be cooked through.
The sauce will thicken as it cools, so dont worry if it looks thin when hot!
and its best served alongside properly savoury dishes for balance.
Just use the pecanssprinkled over the potatoes, ie.
Switch the honey for maple syrup to retain a similar flavour profile!
Its right at home on a Christmas or Thanksgiving table.
If you give this sweet potato recipe a go, Id love to know how you served it!
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