Fondant Sweet Potatoes
Silky, steam-kissed interiors yield to golden, caramelized edges in this slow-roasted fondant sweet potatoes recipe, inspired by classic French technique and perfected through multiple tests.
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.
Notes
Prep Testing Note: Patting the cut potatoes completely dry before searing ensured a glossy, crackling crust every time.
Cooking Testing Note: Rotating the skillet halfway through roasting delivered uniformly tender interiors and even browning.
Storage Testing Note: Allow fondant sweet potatoes to cool fully before refrigerating to prevent steam buildup and sogginess.