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.
- 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
- 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, heat to medium-high all of the ingredients for the maple butter walnuts.
- 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).
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Easy to Moderate
- Cuisine: French-Inspired American
- Serving Size: 2 pieces
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