Fondant Sweet Potatoes with Maple Butter Pecans

Fondant Potatoes

• 1.5 kg / 3 lb sweet potatoes – 3 thick ones, cut into 3cm / 1.2" discs
• 25g / 1 1/2 tbsp unsalted butter, melted
• 1 1/2 tbsp olive oil
• 3/4 tsp kosher/cooking salt (or 1/2 tsp table salt)
• 1/2 tsp black pepper
• 1 1/4 cups low-sodium chicken stock (or vegetable stock)
• 1 garlic clove, finely minced

Maple Butter Pecan Sauce (optional / not really!)

• 1/3 cup pecans, chopped (or other nuts)
• 1/2 cup pure maple syrup (or honey)
• 30g / 2 tbsp unsalted butter
• 1/2 tsp cinnamon
• pinch of salt

To Serve

• 1 1/2 tsp fresh thyme leaves (highly recommended)

Directions

• Put the potatoes in a pan or dish with tallish sides (we're adding liquid later). Drizzle with the butter, oil, and half the salt and pepper. Rub and turn to coat, then sprinkle with the rest of the salt and pepper.
• Roast at 240°C / 465°F (220°C fan) for 20 min. Remove, turn the potatoes, and roast another 15 min.
• Spoon the butter/oil over the potatoes, add the stock and garlic to the pan, and roast 20 min more, until most of the liquid has evaporated.
• Meanwhile, make the sauce: toast the pecans in a small dry skillet over medium-high until they smell amazing. Add the maple syrup, butter, cinnamon and a pinch of salt; simmer 1 1/2 min, then cool a few minutes to thicken.
• Pile the potatoes on a platter, drizzle with the maple butter pecan sauce, and sprinkle with thyme. (Or drizzle with the pan juices instead if you're skipping the sauce.)

From Nagi at RecipeTin Eats. The maple butter is technically optional — but not really.