I'm Bored, Let's Go...

Fondant Sweet Potatoes with Maple Bourbon Pecan Glaze

This post may contain affiliate links.

If you’re looking to elevate your sweet potato game this season, these Fondant Sweet Potatoes with Maple Bourbon Pecan Glaze are the perfect side dish. The fondant technique transforms ordinary sweet potatoes (or you could use yams) into tender, buttery rounds with a rich caramelized exterior. Roasting the sweet potatoes brings out the natural sweetness of them and pairs beautifully with a sauce that’s pure indulgence—a sweet and nutty glaze made from real maple syrup, a splash of bourbon, and toasted pecans. It’s an elegant dish that’s surprisingly easy to pull together and makes a beautiful addition to any table.

I love the maple bourbon pecan glaze. It coats each sweet potato round in a luxurious blend of caramelized brown sugar, warm maple syrup, and crunchy pecans, all with a subtle hint of bourbon that adds depth without overpowering the natural flavors. Just pour it over the warm sweet potatoes fresh from the oven.

The soft, buttery fondant sweet potatoes topped with the delicious glaze make for an irresistible dish! Perfect for your holiday table or an elevated side dish.

Print

Fondant Sweet Potatoes with Maple Bourbon Pecan Glaze

Print Recipe

  • Author: Judy

Ingredients

Units Scale
  • 4 medium sweet potatoes (or yams), peeled and cut into thick rounds
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup chicken or vegetable broth
  • 2 sprigs fresh thyme (optional)
  • Salt and pepper to taste

For the Maple Bourbon Pecan Glaze:

  • 1/4 cup bourbon
  • 1/2 cup pure maple syrup
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

Prepare the Fondant Sweet Potatoes:

  1. Preheat oven to 375°F (190°C).
  2. Sear the sweet potatoes: Heat butter and olive oil in a cast iron skillet (or an oven-safe skillet) over medium-high heat. Add the sweet potato rounds and sear for 3-4 minutes on each side until golden brown.
  3. Add broth: Pour in the broth, and season with salt and pepper. Add fresh thyme sprigs (optional).
  4. Roast: Transfer the skillet to the oven and roast for 25-30 minutes, flipping the sweet potatoes halfway through, until they are tender and have absorbed most of the broth.

2. Make the Maple Bourbon Pecan Glaze:

  1. Simmer the bourbon: In a small saucepan, heat the bourbon over medium heat, letting it simmer for a couple minutes to reduce slightly.
  2. Add syrup, butter, and sugar: Stir in the maple syrup, butter, and brown sugar. Allow it to cook together for 3-5 minutes until it starts to thicken.
  3. Add pecans: Stir in the chopped pecans, vanilla extract, and a pinch of salt. Let the mixture simmer for an additional 2-3 minutes, allowing the pecans to get coated in the glaze.

3. Combine and Serve:

  1. Drizzle the glaze: Remove the fondant sweet potatoes from the oven and drizzle the warm maple bourbon pecan glaze generously over the top.
  2. Serve: Garnish with extra pecans or fresh thyme (if using) and serve warm.

Equipment

Notes

I recommend using smaller sweet potatoes to get small rounds.  You could substitute the sweet potatoes with yams if you prefer.

CHECK OUT MY LATEST RECIPES