Fondant Sweet Potatoes

5 from 1 vote

Fondant Sweet Potatoes look fancy, but they’re very easy! Inspired by a classic French technique, this version adds a subtle Cajun kick that turns buttery, caramelized rounds of sweet potato into something truly impressive. Whether you’re planning a holiday menu or dressing up a weeknight dinner, these belong on your table!

Prep Time15

Cook Time45

Total Time1

Course: Side Dishes - Potatoes

Cuisine: American / New Orleans

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 cup vegetable or chicken broth
2 teaspoons Cajun seasoning
Pinch cayenne pepper or to taste and tolerance
2 cloves garlic minced
2 tablespoons olive oil
4 medium sweet potatoes peeled and cut into 1-inch thick slices
Salt and freshly ground black pepper to taste
1/2 cup unsalted butter (1 stick) cubed
2 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Preheat oven to 400 degrees.
In a small bowl, combine the broth, Cajun seasoning, cayenne (if using), and garlic. Set aside.
Heat the olive oil in a 12-inch cast-iron or other heavy, oven-safe skillet over medium-high heat.
Season the potatoes with salt and black pepper. Place the sweet potato slices in the skillet, reduce the heat to medium, and cook for 2-3 minutes per side or until lightly browned.
Pour the broth mixture over the sweet potatoes. Dot each slice with a cube of butter. Nestle the thyme and rosemary sprigs between the potatoes.
Transfer the skillet to the oven and bake 20–25 minutes, or until the sweet potatoes are tender and easily pierced with a paring knife.
Remove and discard the herb sprigs. Transfer the potatoes to a serving platter, spoon the buttery pan sauce over them, and garnish with chopped fresh thyme or thyme leaves, if desired.

Notes

SUBSTITUTIONS:

Can also use canola, avocado or grapeseed oil.
You can also use chicken broth, but vegetable broth keeps this recipe vegetarian and makes it easily vegan with plant-based butter.
My Blackening Seasoning is also a great choice for this melting potatoes recipe.
If you don’t have or don’t want to purchase fresh thyme and rosemary, leave them out and sprinkle with a little chopped fresh Italian parsley at the end for an herbal note.

TIPS:

Choose sweet potatoes with a uniform width and slice them into thick, even 1-inch rounds so they cook evenly and stay creamy in the center.
Roast uncovered to let moisture evaporate, checking the broth as they cook—add a splash more if your oven runs hot or the pan is wide.

MAKE AHEAD:

Fondant Sweet Potatoes are best straight from the oven. Leftovers reheat well, but they’re not ideal for guests.
To prep ahead, peel and slice the potatoes, keep them in water, and refrigerate. Mix the broth and seasonings and cut the butter into small pieces.
When ready to cook, blot the potatoes dry and proceed with the recipe.

Nutrition