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Slow-Roasted Sweet Potatoes with Maple Pecan Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 121 reviews
  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 65 minutes
  • Yield: 6 servings (6–8 people)
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This recipe features fondant-style slow-roasted sweet potatoes cooked in savory chicken stock until meltingly creamy inside with caramelized outsides. A rich maple butter pecan sauce with cinnamon and thyme adds an irresistible sweet-savory contrast that elevates the dish to a perfect balance of flavors, ideal for a comforting side or centerpiece.

Ingredients

Scale

Sweet Potatoes and Roasting

  • 1.5 kg / 3 lb sweet potatoes – 3 thick ones
  • 25g / 1 1/2 tbsp unsalted butter, melted
  • 1 1/2 tbsp olive oil
  • 3/4 tsp kosher 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 Pecans

  • 1/2 cup pure maple syrup
  • 30g / 2 tbsp unsalted butter
  • 1/3 cup pecans, chopped
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 1/2 tsp fresh thyme leaves

Instructions

  1. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut into thick, even-sized pieces. This ensures uniform cooking and the ideal melting texture inside.
  2. Sear the Potatoes: Heat the melted butter and olive oil in a heavy skillet over medium-high heat. Add the sweet potatoes and sear them on all sides until golden brown. This caramelizes the outside layers, providing great flavor and texture contrast.
  3. Add Seasonings and Stock: Sprinkle the salt, black pepper, and finely minced garlic over the potatoes. Pour the chicken stock into the skillet, ensuring it comes about halfway up the sides of the sweet potatoes.
  4. Slow-Roast Fondant Style: Lower the heat to a simmer, cover the skillet or transfer carefully to an oven-safe dish, and slow-roast for about 60 minutes. This long, slow cooking allows the sweet potatoes to become meltingly creamy inside while absorbing the savory stock flavors.
  5. Make the Maple Butter Pecan Sauce: In a separate pan, melt the butter and add maple syrup, cinnamon, salt, and chopped pecans. Warm gently to combine and let the pecans soften slightly, infusing the sauce with nutty sweetness and spice.
  6. Finish and Serve: Once the potatoes are tender and caramelized, transfer to a serving dish. Sprinkle fresh thyme leaves over the top and drizzle generously with the warm maple butter pecan sauce. Serve immediately for a beautiful sweet-savory balance.

Notes

  • The slow roasting in stock infuses the sweet potatoes with a savory complexity while their outsides caramelize beautifully.
  • The maple butter pecan sauce adds a rich, sweet contrast that pairs perfectly with the creamy potatoes.
  • If you prefer a tart note, try substituting the sauce with a honey lemon sauce from a sweet potato salad recipe, swapping honey with maple syrup.
  • This dish can be served as a hearty side or a vegetarian centerpiece with the maple butter pecan sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 326 kcal
  • Sugar: 21 g
  • Sodium: 421 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 6 g
  • Protein: 4 g
  • Cholesterol: 14 mg

Find it online: https://tastyrates.com/slow-roasted-sweet-potatoes-with-maple-pecan-sauce-recipe/