Sweet potato fondant is a delightful and versatile dish that can be enjoyed as a side dish, appetizer, or even a dessert. With its slightly caramelized exterior and creamy, tender interior, this elegant dish is sure to impress your dinner guests. Whether you are looking for a simple and elegant recipe or something more elaborate, there are many ways to prepare sweet potato fondant that will tantalize your taste buds. This article will provide you with a variety of recipes to choose from, so you can find the perfect one to suit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
ROSEMARY FONDANT SWEET POTATOES
Steps:
- Heat a large non-stick pan over medium-high heat and add in the butter.
- Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.
- Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
- Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.
- Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.
- Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.
FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS
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's not enough (and it really is - you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!Is it sweet? Yes. But it'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!)
Provided by Nagi
Categories Sides
Number Of Ingredients 13
Steps:
- 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'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 & 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!
- 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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 421 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
FONDANT POTATOES
Steps:
- Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
- Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
- Slice and serve sprinkled with a little sea salt and chopped chives.
FONDANT POTATOES
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Time 48m
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
FONDANT SWEET POTATOES
Caramelized on the outsides and soft and tender in the middle, these fondant sweet potatoes are seasoned with garlic and herbs for a delicious side dish.
Provided by Betty Davies
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Peel and cut the sweet potatoes. Cut the pointy ends flat so that they stand up straight.
- Pre heat the oven to 400F / 200c.
- Heat a cast iron skillet on a high heat. Once hot add the butter and oil. When the butter has melted and is starting to foam, Place the sweet potatoes in the skillet, so that they are standing tall and season with a little salt and pepper.
- Once the bottoms have caramelized, about 5 minutes, flip them over so that the cooked side is facing up. Turn the heat down to medium
- Add the garlic and fresh herbs to the skillet and cook til fragrant. Toss the potatoes in the seasoned oil and butter to coat.
- Place the sweet potatoes so that the cooked, caramelized side is facing up. and add the stock to the skillet.
- Transfer the skillet to the oven and cook for 25-30 minutes until the sweet potatoes are fork tender.
Nutrition Facts : Calories 312 kcal, Carbohydrate 47 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 417 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving
FONDANT SWEET POTATOES WITH TOASTED MARSHMALLOWS AND MAPLE BUTTER WALNUTS
Get a little fancy with this Fondant Sweet Potatoes with Toasted Marshmallows recipe. The sweet potatoes are super crispy on the outside and the texture on the outside cannot be experienced with words. A definite must-try!
Provided by Charlotte Fashion Plate
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 400°.
- Peel the sweet potatoes.
- Cut into even, cylindrical pieces.
- Heat up a cast iron pan with four tablespoons of butter, olive oil, garlic and thyme.
- Allow the garlic/thyme to infuse the butter/oil for just a few minutes (do not brown).
- Remove and reserve the garlic and thyme.
- Place the sweet potatoes in the pan.
- Season with kosher salt and black pepper.
- Heat the broth in a stock pot.
- Brown both sides of the sweet potatoes.
- Remove the potatoes onto a platter as they brown.
- Once all the potatoes have browned and been removed from the pan, clean the pan.
- Add back the potatoes, garlic and thyme to the clean pan.
- Pour in the hot stock (stock should just cover the potatoes about halfway).
- Top each sweet potato with a tiny pat of butter.
- Roast in the oven for about 15 minutes.
- In a separate pan, heat to medium-high all of the ingredients for the maple butter walnuts.
- Cook until the mixture starts to thicken.
- Remove the potatoes from the oven.
- Top each potato with a slice of marshmallow.
- Broil until the marshmallow turns golden brown (this will happen quickly).
- Plate individual portions of the fondant sweet potatoes.
- Drizzle with the maple butter walnuts.
- Garnish with fresh thyme (optional).
Nutrition Facts : ServingSize 2 pieces, Calories 268, Sugar 14.3 g, Sodium 334.4 mg, Fat 16 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 2.7 g, Protein 4.2 g, Cholesterol 22.2 mg
POTATOES FONDANT RECIPE BY TASTY
Fondant potatoes, also known as melting potatoes, are a classic French delicacy that seem like something only fancy chefs can whip up, but are actually quite simple to make. Yukon gold potatoes are cut into cylinders, pan-fried until crispy, then transferred to the oven to braise in a buttery herb bath for a crispy-on-the-outside texture that's deceptively creamy on the inside. Don't forget to eat the roasted garlic with the potatoes-it's the best part!
Provided by Kelly Paige
Categories Sides
Time 50m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Heat the canola oil in a large cast iron skillet over medium-high heat.
- Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
- Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
- Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
- Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 51 grams, Fat 43 grams, Fiber 3 grams, Protein 3 grams, Sugar 4 grams
SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING
Categories Cake Dessert Bake Thanksgiving Cream Cheese Orange Walnut Sweet Potato/Yam Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
- Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)
Tips:
- Choose sweet potatoes that are firm and free of blemishes.
- To make the perfect diamond shape, use a sharp knife and cut each sweet potato into 8 even wedges.
- Toss the sweet potato wedges with olive oil, salt, and pepper before roasting to ensure they are evenly coated and crispy.
- Roast the sweet potato wedges at a high temperature (425°F) for 20-25 minutes, or until they are tender and slightly caramelized.
- For a sweeter flavor, drizzle the sweet potato wedges with honey or maple syrup before roasting.
- To add a savory touch, sprinkle the sweet potato wedges with dried herbs or grated Parmesan cheese before roasting.
- Serve the sweet potato wedges immediately with your favorite dipping sauce, such as ketchup, mayonnaise, or garlic aioli.
Conclusion:
Sweet potato fondants are a delicious and versatile side dish that can be enjoyed on any occasion. They are easy to make and can be customized to your liking. With their sweet and savory flavor, crispy texture, and beautiful presentation, sweet potato fondants are sure to be a hit with everyone at your table.
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