Impress your guests this holiday season with this unique twist on a classic sweet potato casserole. This easy-to-follow, Fondant Sweet Potatoes with Toasted Marshmallows and Maple Butter Walnuts recipe transforms humble sweet potatoes into a mouthwatering dish that balances the sweetness of marshmallows with the savory richness of a maple butter walnut glaze.
Perfect for Thanksgiving or any special occasion, this comforting and flavorful sweet potato side dish will have everyone asking for seconds.
What are Fondant Sweet PotatoesFondant potatoes are a classic French cooking technique that involves pan-cooking potatoes in a combination of butter and stock until they are tender and flavorful. The process typically includes peeling and shaping the potatoes, which are then seared to achieve a golden-brown crust.
The potatoes are then cooked in a liquid, often a combination of stock and aromatic herbs, until they absorb the flavors and become tender. You will understand why they are often referred to as “melting potatoes.”
This method results in potatoes that are both creamy on the inside and caramelized on the outside. Fondant potatoes are a sophisticated and delicious side dish, often served to elevate the dining experience.
What’s the Difference Between Sweet Potatoes and Yams?
Did you know that what you really thought were yams, probably were not? Truth is, the term yams and sweet potatoes have been used interchangeably, or maybe even in the wrong way for a long time. So, that orange root vegetable that everyone is telling you is a yam, is really a sweet potato!
Although yams can be found in the international grocery section of some grocery stores, they are really more scarce than you may think.
Just because the names are used to refer to either variety, yams and sweet potatoes are NOT even related, and are not good substitutes for one another in recipes.
Why You Should Make This Fondant Sweet Potatoes Recipe
- Rich, Caramelized Flavor: The fondant cooking technique brings out a deep, caramelized sweetness in the potatoes, making each bite irresistible.
- Perfect for Holidays or Special Occasions: This sweet potato dish has an elegant presentation, perfect for Thanksgiving, Christmas, or any special dinner gathering.
- Nutty, Sweet Maple Butter Walnuts: The topping adds crunch and a delightful balance of sweetness and nuttiness, complimenting the creamy texture of the potatoes.
- Easy to Prepare: While it looks impressive, this fondant sweet potato recipe is straightforward and requires only a few key ingredients, making it accessible for any home cook.
- Nutritious and Satisfying: Sweet potatoes are packed with vitamins and fiber, and the walnuts add healthy fats, making this a wholesome side dish option.
Ingredients and Substitutions
- Sweet Potatoes: The star of the show, sweet potatoes, contribute their inherent sweetness, intensified by the roasting process. Butternut squash or carrots, cut into rounds, are great substitutes.
- Herbs: Fresh rosemary would also work great in this sweet potato recipe.
- Toasted Marshmallows: The crown on these fondant sweet potatoes comes in the form of toasted marshmallows. The golden, gooey layer not only adds a heavenly sweetness, but also a delightful contrast in texture. Greek yogurt with a drizzle of honey would be a great substitute for the toasty marshmallows (be sure to allow the potatoes to cool slightly, before adding the yogurt).
- Maple Butter Walnuts: The maple butter walnuts, with their luscious syrup and crunch from the walnuts, take this dish to another level. Pecans or almonds can be substituted for the walnuts. Honey is great alternative to the maple syrup.
How to Make Fondant Sweet Potatoes with Toasted Marshmallows and Maple Butter Walnuts
This Fondant Sweet Potatoes with Toasted Marshmallows and Maple Butter Walnuts recipe is surprisingly straightforward, and easy to prepare. For best results, use a cast iron pan.
- Preheat and Prep:
- Preheat the oven to 400°.
- Peel and cut sweet potatoes into equal rounds.
- Infuse Flavors:
- Heat a cast iron pan with butter, olive oil and thyme.
- Infuse the oil/butter for a minute, then remove and reserve the thyme.
- Brown the Potatoes:
- Place sweet potatoes flat in the pan.
- Season with salt and pepper.
- Brown on both sides.
- Prepare the Stock:
- Heat chicken stock in a pot.
- Roast the Potatoes:
- Once browned, remove potatoes and reserve on a plate.
- Clean out the pan and add potatoes back with reserved thyme.
- Pour stock into the pan, covering potatoes halfway.
- Top each potato with a small pat of butter.
- Roast for at least 15 minutes or until potatoes absorb the liquid.
- Make Maple Butter Walnuts:
- In a separate pan, heat butter, maple syrup, and walnuts.
- Cook until the mixture slightly thickens and is still pourable. Remove from heat.
- To Finish:
- Remove potatoes from the pan, discard the thyme.
- Top each potato with a slice of marshmallow.
- Place under the broiler until marshmallow is golden brown.
- Serve and Garnish:
- Plate the potatoes, drizzle with the maple butter walnut mixture.
- Optionally, garnish with fresh thyme.
Tips
Here are a few tips to ensure these Fondant Sweet Potatoes with Toasted Marshmallows and Maple Butter Walnuts recipe, comes out perfectly, every single time:
- Choose sweet potatoes similar in size.
- Cut the sweet potatoes in uniform circles, about 1 1/2″ to 2″ thick.
- Use a cast iron pan for best results.
- Add fresh rosemary for another level of flavor.
- After the sweet potatoes have browned on both sides, remove from pan. Clean out the pan before moving forward.
- Be sure the stock is hot prior to pouring into the pan with the browned potatoes.
- Allow the potatoes to fully absorb the liquid (this could take just a little over 15 minutes).
- Watch the marshmallows very closely as they are broiling. They can burn quickly.
- For a more controlled browning of the marshmallows, use a kitchen torch instead of the broiler.
- Easily replace the maple syrup with honey, if you prefer.
- Allow the walnut mixture to thicken, but still remain pourable.
How to Serve and Store Fondant Sweet Potatoes
These Fondant Sweet Potatoes pair beautifully with roasted turkey, ham or beef. It also compliments other holiday sides like green beans, stuffing and cranberry sauce.
Store leftover fondant sweet potatoes, sans the maple butter walnut mixture, in a sealed container in the fridge for up to three days. Freezing is not recommended.
Here are several creative and delicious ways to repurpose them:
- Sweet Potato Mash:
- Mash the leftover sweet potatoes and mix them with a bit of butter and cream. Season to taste and serve as a flavorful alternative to traditional mashed potatoes.
- Breakfast Hash:
- Dice the leftover sweet potatoes and sauté them with onions, bell peppers, and your favorite breakfast protein (such as bacon or sausage). Top with a fried or poached egg for a hearty breakfast or brunch.
- Sweet Potato Pancakes:
- Incorporate the mashed sweet potatoes into your pancake batter for a tasty and nutritious twist. Cook them up as you would regular pancakes and serve with maple syrup or honey.
MORE THANKSGIVING AND HOLIDAY RECIPES TO LOVE
- Turkey Roulade
- Sausage Stuffing
- Creamy Homemade Mashed Potatoes
- Easy Homemade Turkey Gravy
- Oyster Dressing
- Orange Cranberry Relish
- Yorkshire Pudding or Popovers
Fondant Sweet Potatoes with Toasted Marshmallows and Maple Butter Walnuts
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Impress your guests with this Fondant Sweet Potatoes with Toasted Marshmallows recipe. The sweet potatoes are crispy on the outside and the texture on the inside, cannot be experienced with words. This recipe is a great alternative to sweet potato casserole.
Ingredients
- 3 large sweet potatoes (orange in color)
- 4 tablespoons butter, plus
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- 1 1/2 cups chicken stock
- 5 to 6 jumbo marshmallows, sliced in half or thirds
FOR THE MAPLE BUTTER WALNUTS:
- 2 tablespoons butter
- 3/4 cup maple syrup
- 1/2 cup chopped walnuts
Instructions
- Heat oven to 400°.
- Peel the sweet potatoes.
- Cut into even, cylindrical pieces.
- Heat up a cast iron pan with four tablespoons of butter, olive oil and thyme and/or rosemary.
- Allow the thyme to infuse the butter/oil for just a few minutes.
- Remove and reserve the thyme.
- Place the sweet potatoes in the pan.
- Season with kosher salt and black pepper.
- Heat the broth in a stock pot.
- Brown both sides of the sweet potatoes.
- Remove the potatoes onto a platter as they brown.
- Once all the potatoes have browned and been removed from the pan, clean the pan.
- Add back the potatoes and thyme to the clean pan.
- Pour in the hot stock (stock should just cover the potatoes about halfway).
- Top each sweet potato with a tiny pat of butter.
- Roast in the oven for about 15 minutes, or until all of the liquid is absorbed.
- In a separate pan, toast the walnuts.
- Add the maple syrup and butter.
- Cook until the mixture starts to thicken.
- Remove the potatoes from the oven.
- Top each potato with a slice of marshmallow.
- Broil until the marshmallow turns golden brown (this will happen quickly).
- Plate individual portions of the fondant sweet potatoes.
- Drizzle with the maple butter walnuts.
- Garnish with fresh thyme (optional).
- ENJOY!
Notes
- Choose sweet potatoes that are similar in size.
- Cut the sweet potatoes in uniform circles, about 1 1/2″ to 2″ thick.
- For best results, use a cast iron pan.
- Add fresh rosemary for another level of flavor.
- After the sweet potatoes have browned on both sides, remove from pan. Clean out the pan before moving forward.
- Be sure the stock is hot prior to pouring into the pan with the browned potatoes.
- Allow the potatoes to fully absorb the liquid (this could take just a little over 15 minutes).
- Watch the marshmallows very closely as they are broiling. They can burn quickly.
- For a more controlled browning of the marshmallows, use a kitchen torch, as opposed to placing them under the broiler.
- Easily replace the maple syrup with honey, if you prefer.
- Toasting the walnuts adds another level of flavor. Be sure to keep your eye on the walnuts as they are toasting, so as not to burn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Easy to Moderate
- Cuisine: French-Inspired American
Nutrition
- Serving Size: 2 pieces
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2 Comments
When do you add the marshmallows?
Hello Emily! Once you remove the potatoes from the oven add the marshmallows and broil quickly to brown or you can use a torch!