Fondant Sweet Potatoes with Bourbon Pecan Glaze
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.
Servings: 6
Calories: 430kcal
Ingredients
Potatoes
- 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
Bourbon Glaze
- 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
Instructions
Potatoes
- 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.
Bourbon Glaze
- In a medium saucepan over medium heat, toast the pecans for 2-3 minutes. Once the pecans are toasted, remove from heat. Add in the syrup, bourbon, butter, and cayenne.
- Return to heat, bringing the mixture to a simmer. Cook for 1-2 minutes, or until slightly thickened.
- Pour the glaze over the cooked potatoes and serve.
Nutrition
Calories: 430kcal