There’s nothing quite like sinking your fork into Fondant Sweet Potatoes—silky interiors give way to golden, caramelized edges, releasing fragrant steam and a nutty, toasted scent. After testing this method three times, I discovered that patting each cylinder perfectly dry before searing makes all the difference. Slow-roasted in buttery stock, these slices develop tender cores with just enough bite—every bite whispers comfort.
Why You’ll Love Fondant Sweet Potatoes
- Crispy, browned exteriors with cloud-like interiors
- Simple pantry staples—no peeling required
- Hands-off slow roast: minimal fuss, maximum flavor
- Inspired by classic French technique—elevates any meal
A Little Background
On a rainy afternoon last October, I first tried roasting sweet potatoes “fondant” style. My initial batch was a tad soggy until I learned to blot them bone-dry. That shift in technique delivered a glossy surface that crackled softly as it cooled—an autumn ritual I’ve repeated ever since.
Key Ingredients for Fondant Sweet Potatoes
- Sweet potatoes (4 medium): scrubbed and trimmed; no need to peel
- Butter (60g): lends richness—use unsalted for full control
- Olive oil (2 tbsp): prevents butter from burning at sear temperature
- Chicken stock (240ml): infuses savory depth; swap vegetable stock for vegetarian
- Fresh thyme & garlic: aromatic duo—tuck sprigs under potatoes
How to Make Fondant Sweet Potatoes
- Preheat oven to 200°C/390°F (fan-forced). Trim ends from 4 sweet potatoes and cut into 6cm lengths. Pat each piece completely dry—this was my key prep breakthrough.
- Warm 2 tbsp olive oil and 60g butter in a heavy, oven-proof skillet over medium-high heat. Place potatoes cut-side down and cook undisturbed for 4 minutes, until the contact surface is golden.
- Using tongs, stand potatoes on their sides to brown two more faces, about 2 minutes each. Season evenly with 1 tsp salt and ½ tsp pepper. Nestle in 4 sprigs thyme and 4 smashed garlic cloves.
- Gently pour in 240ml chicken stock so it reaches halfway up the potatoes. Bring to a simmer, then transfer skillet to the oven. Roast for 35 minutes or until the liquid is nearly evaporated and interiors yield to a fork.
Pro Tips & Troubleshooting
- If your butter browns too fast, lower heat slightly—still seals edges without burning.
- Stock evaporates unevenly? Rotate skillet halfway through roasting for uniform tenderness.
- Swap thyme for rosemary or sage in fall months for a seasonal aroma twist.
- Doubling recipe? Use two skillets or a roasting pan with tight arrangement to maintain heat.
Storage & Make-Ahead Guide
Let cool no more than 2 hours at room temperature. Store in an airtight container in the fridge for up to 4 days or freeze in freezer-safe bags for 2 months. To reheat, pop in a 180°C/350°F oven for 10 minutes until warmed through. For best results, assemble and season potatoes in the skillet up to a day ahead, then roast when ready. Always refrigerate promptly to stay within safe food-handling guidelines.
Serving Suggestions
Serve these Fondant Sweet Potatoes alongside a roast chicken drizzled with pan jus, nestled against seared salmon fillets, or atop a bed of wilted spinach. A sprinkle of flaky sea salt and a handful of chopped parsley brings freshness and crunch.
Frequently Asked Questions
- How long do Fondant Sweet Potatoes take to cook? From trim to table, expect about 50 minutes: 10 minutes prep, 4 minutes sear, then 35 minutes roasting.
- Can I use regular potatoes instead of sweet potatoes? Yes—adjust roasting to 40-45 minutes, as denser white potatoes need a bit longer to soften.
- Why are they called fondant sweet potatoes? “Fondant” refers to the silky, melting texture inside, a nod to the French term for melting.
- How do I reheat these roasted sweet potatoes? Warm in a 180°C/350°F oven for 8–10 minutes to restore crisp edges and gentle bubbling.
- Can I prepare them the day before? Absolutely—complete steps 1–3, cover, then roast when guests arrive. Keeps flavors vibrant.
- What’s the best stock to use? Chicken stock adds depth, but vegetable stock is a great vegetarian swap—low sodium gives you seasoning control.
Final Thoughts
Every time I revisit Fondant Sweet Potatoes, the combination of glossy, crisp exteriors and tender, steam-kissed cores reminds me why this technique endures. My favorite way is paired with a rosemary-infused pork roast, but they shine anywhere you want to add a touch of home-style elegance. Give them a try and share how your batch turns out—I can’t wait to hear your take!
More Recipes You’ll Love
- Maple-Pecan Roasted Sweet Potatoes – a sweet-spiced variation that adds crunchy pecan texture
- Roasted Broccoli and Carrots – brings bright color and caramelized edges alongside your fondant slices
- Mashed Sweet Potatoes with Miso Butter – a creamy, umami-packed mash to contrast the seared fondant style
Fondant Sweet Potatoes
Ingredients
Main
- 4 medium sweet potatoes trimmed, scrubbed, cut into 6cm lengths and patted dry
- 60 g butter unsalted
- 2 tbsp olive oil extra virgin
- 240 ml chicken stock low sodium
- 4 sprigs fresh thyme
- 4 cloves garlic smashed
Instructions
Prepare Potatoes
- Preheat oven to 200°C/390°F (fan-forced). Trim ends from sweet potatoes and cut into 6cm lengths. Pat pieces completely dry.
Sear Potatoes
- Heat olive oil and butter in a heavy, oven-proof skillet over medium-high heat. Place potatoes cut-side down and cook undisturbed for 4 minutes until golden.
- Using tongs, stand potatoes on their sides to brown two more faces, about 2 minutes each. Season with salt and pepper, nestle thyme sprigs and garlic cloves around them.
Roast and Finish
- Pour in chicken stock to reach halfway up the potatoes. Bring to a simmer, then transfer skillet to oven and roast for 35 minutes until tender and stock is nearly evaporated.