Fondant Sweet Potatoes with Bourbon Pecan Glaze are seasoned sweet potatoes, browned, then baked in the oven, and served with a sweet and nutty glaze. If you prefer russet potatoes, check out my Fondant Potatoes recipe.
Fondant Sweet Potatoes
Fondant Potatoes are named after a French cooking technique that translates to melting potatoes. It might be your new favorite method when cooking potatoes. In this method, the potatoes are peeled and then cut into stout cylinders. Then, the potatoes are browned in butter before baking in the oven until fork-tender (or, melt-in-your-mouth tender, as the name implies). Then, to top it all off, literally, the nutty bourbon sweet glaze is poured on top of the potatoes. It is a side dish that definitely qualifies for your Thanksgiving menu! If you love sweet potatoes, I also have sweet potatoes with pecan streusel topping you should add to the menu.
Potatoes: Sweet potatoes are synonymous with the holidays, so the more recipes, the better. Plus, they are a great source of beta-carotene (a powerful antioxidant), fiber, iron, calcium, and vitamins. Look for potatoes that are similar in size and try to cut them into equal-sized pieces.
Chicken Stock: If you don’t have any on hand, make your own chicken stock!
Pecans: For a nutty crunch in the glaze, add chopped pecans to the glaze. Of course, you could easily leave out the nuts for a nut-free glaze, too.
Maple Syrup: Look for pure maple syrup to use, if possible.
Bourbon: If you don’t have bourbon on hand, you could use your favorite kind of whiskey or rum. Or, to make this non-alcoholic, apple cider or water would work in a pinch.
Cayenne Pepper: Cayenne pepper complements the sweetness of the dish.
Bourbon Pecan Glaze
This glaze brings so much flavor to the fondant sweet potatoes, I really hope you will give it a try! Our taste tasters (some of whom do not even prefer sweet potatoes) loved this dish with the bourbon pecan glaze! Yes, you could serve the potatoes without the glaze, but if you want a sweet (as opposed to a savory) sweet potato, add it! If nut allergies are an issue, you can certainly leave those out.
Can I Make Fondant Sweet Potatoes Ahead of Time?
You could definitely get a head start with this Fondant Sweet Potatoes recipe. I know how hectic it is to plan for the holidays. If you looked at the recipe, the potatoes do need to soak in cold water for about 15 minutes. Do not skip this step. If needed, they could soak in water up to overnight. Just make sure you cover the potatoes and store them in the refrigerator to keep them cold. Do not let them soak in water for any longer than that.
How to Store
If you have any Fondant Sweet Potatoes with Bourbon Pecan Glaze leftover, don’t let them go to waste! Store them in the refrigerator, covered, for 3-4 days. Reheat them in the microwave or in the oven.
Fondant Sweet Potatoes with Bourbon Pecan Glaze
- 4 large sweet potatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 1 cup (240 g) chicken stock
- ¼ cup (27 g) pecans, chopped
- ½ cup (157.5 g) pure maple syrup
- 3 tablespoons bourbon
- 2 tablespoons salted butter
- 1 pinch cayenne pepper
- Wash and peel potatoes; then, trim off ends. Cut the potatoes into even 2-inch slices and place them in a bowl of cold water to soak for about 15 minutes. The number of sections will vary depending on the size of the potatoes you use.
- Drain water and pat the potatoes with a paper towel to dry slightly.
- In a small bowl, mix together the salt, pepper, and garlic powder. Set aside.
- Preheat oven to 400°F.
- In a large, oven-safe skillet over medium-high heat, add oil and 2 tablespoons of butter. When hot, add the potatoes to the pan and cook, undisturbed, for 4-5 minutes, or until browned. Flip and repeat.
- Sprinkle the seasoning mixture over the potatoes.
- Add chicken stock and the remaining 6 tablespoons of butter (cut into smaller pats).
- Transfer the skillet to the oven and cook for 35-37 minutes, or until the potatoes are fork-tender. While the potatoes are baking, prepare the glaze.
- In a medium saucepan over medium heat, toast the pecans for 2-3 minutes. Once the pecans are toasted, add in the syrup, bourbon, butter, and cayenne.
- Bring the mixture to a simmer and cook for 1-2 minutes, or until slightly thickened.
- Pour the glaze over the cooked potatoes and serve.
Did you make this recipe?
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