Fondant Sweet Potatoes

Close up of fondant potatoes ready to serve.

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

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 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