Gluten-Free/ Vegetables/ Vegetarian & Vegan

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.
Close up of fondant potatoes ready to serve.

Last Updated on November 2, 2021 by Betty Davies

With their crispy and caramelized edges and tender middles, these fondant sweet potatoes are cooked in a cast iron skillet and baked in the oven for the most mouth watering side dish. Versatile enough to serve with all of your favorite everyday main dishes, but fancy enough for Thanksgiving and Christmas too.

Close of of a baked fondant sweet potato.

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Sweet potatoes are always deliciously tasty, there’s really no bad time for them. They add a wonderful mellow sweetness to any plate.

These fondant sweet potatoes are currently my favorite squeeze. They get perfectly caramelized on top and take on the flavors of garlic and fresh herbs. Super simple to prep and cooked in a cast iron skillet, they are baked in stock so don’t fry out.

This is one yummy vegetable side dish that makes a wonderful accompaniment to any meal.

Be sure to try my Whipped Sweet Potatoes and Sweet Potato Cakes too!

Why you will love this recipe!

  • Simple ingredients: You only need a handful of everyday basics to make this recipe.
  • Make ahead: Delicious served straight out of the oven, but they also reheat really well, so they are a great option if you are planning to serve them up as part of a bigger feast.
  • Dietary info: These fondant sweet potatoes are gluten-free and vegetarian. Sweet potatoes are loaded with vitamins, minerals and antioxidants.
Fondant potatoes on a circular cutting board with parsley garnish.

Ingredients

  • Sweet potatoes: Peel the sweet potatoes and cut them in half through the middle. Trim the ends so that they stand up and are stable in the skillet.
  • Butter and oil: For cooking. Use salted butter. Any high heat oil like canola or vegetable will work well.
  • Seasonings: Salt and pepper:
  • Garlic and herbs: Crushed garlic and a few sprigs of fresh thyme and rosemary add a nice subtle flavor the sweet potatoes.
  • Stock: After being caramelized, chicken stock or vegetable stock is added to the skillet before being baked. This helps to add flavor and prevents the sweet potatoes from drying out.

How to make fondant sweet potatoes

Be sure to scroll down for the full recipe!

  • Peel and cut the sweet potatoes (photo 1).
  • Cook one side of the sweet potatoes in butter and oil til caramelized (photo 2).
  • Add garlic and herbs to the skillet and toss the sweet potatoes in it (photo 3).
  • Add stock to the skillet and bake in the oven til tender (photo 4).
Four step by step photos to show how to make the recipe.

Recipe Variations

You can make these fondant sweet potatoes vegan by omitting or using a plant based butter. Different herbs and seasonings can be used to suit your tastes.

Frequently Asked Questions

Can you make this recipe with regular potatoes?

Yes, you can easily adapt this recipe to use starchy potatoes like Yukon Gold or Russet. They may need 5 or 10 minutes longer to bake in the oven til they are fork tender, otherwise the recipe remains the same.

Can you reheat fondant potatoes?

Once cooked, you sweet potatoes will keep well for around 3 days covered in the fridge. You can reheat them in the oven at 360F / 180c for around 20 minutes to warm them back through. For best results, brush a little oil or melted butter on the tops of the sweet potatoes and add about half a cup of stock or water to the skillet to prevent them from drying out.

Can you freeze them?

These fondant sweet potatoes don’t freeze very well. They have a delicate texture that doesn’t hold up well when frozen, thawed and reheated.

Overhead shot of cooked sweet potatoes garnished with parsley.

Serving Suggestions

These fondant sweet potatoes won’t be out of place at any Thanksgiving or holiday table, but they also make a great side dish for any night of the week. They are great with roasted meats, seafood, chicken and vegetarian dishes.Try them with:

Recipe Notes and Tips

  • Use sweet potatoes that are similar in size. Longer thinner sweet potatoes are best to use.
  • A cast iron skillet is perfect for this recipe as it conducts heat very evenly so the sweet potatoes will cook at the same time. Otherwise, use a oven safe skillet.
  • If needed, add more stock to the skillet during baking.
  • Use a fork to test that the sweet potatoes are cooked through. Timings may vary depending on how thick they are.
  • Nutritional values are an estimate only.
Eight fondant sweet potatoes with two cut in half.

More Vegetable Side Dishes

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Close up of fondant potatoes ready to serve.

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.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 312kcal
Author: Betty Davies

Ingredients

  • 4 sweet potatoes
  • 2 tablespoons salted butter
  • 2 tablespoons oil
  • salt and pepper
  • 2 garlic cloves (crushed)
  • sprigs fresh rosemary and thyme
  • 1 cup stock (vegetable or chicken) (240ml)

Instructions

  • 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.

Notes

  • Use sweet potatoes that are similar in size. Longer thinner sweet potatoes are best to use.
  • A cast iron skillet is perfect for this recipe as it conducts heat very evenly so the sweet potatoes will cook at the same time. Otherwise, use a oven safe skillet.
  • If needed, add more stock to the skillet during baking.
  • Use a fork to test that the sweet potatoes are cooked through. Timings may vary depending on how thick they are.
  • Nutritional values are an estimate only.

Nutrition

Calories: 312kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 417mg | Potassium: 775mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32447IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg

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