Fondant Slow-Roasted Sweet Potatoes - with Maple Butter Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potatoes slow-roasted in stock until creamy inside and caramelized outside, with an optional maple butter pecan sauce. Rich, savory-sweet, and deeply satisfying as a showstopping holiday side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 kg / 3 lb sweet potatoes - 3 thick ones ((Note 1))
- 25g/ 1 1/2 tbsp butter (, unsalted, melted (Note 2))
- 1 1/2 tbsp olive oil ((Note 2))
- 3/4 tsp salt (, kosher/cooking (1/2 tsp table salt))
- 1/2 tsp black pepper
- 1 1/4 cups chicken stock (, low sodium (or vegetable stock))
- 1 garlic clove (, finely minced)
- 1/2 cup maple syrup ((pure, Note 3))
- 30g/ 2 tbsp butter (, unsalted)
- 1/3 cup pecans (, chopped (Note 4))
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp fresh thyme leaves ((highly recommended))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 338mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1307mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.