Fall is officially here! Time for all of the pumpkin, sweet potato, and squash dishes your heart desires. We love sweet potatoes, but like to mix things up in how we prepare them. Instead of simply roasting them or mashing them, we love these rosemary fondant sweet potatoes. They have a soft inside, but a crispy exterior, giving you the best of both worlds. They pair wonderfully with any protein and would even be a hit for a non-traditional Thanksgiving side dish!

Fondant potatoes are a French preparation that involve searing the potatoes in butter, and then allowing them to simmer in broth and herbs to cook through on the inside. It takes a bit more effort than just simply roasting them, but is worth it in the end. You can absolutely prepare regular potatoes this way as well, but we love the flavor when done with sweet potatoes. We used chicken broth, rosemary, and garlic to infuse our potatoes, but you can use any flavors or herbs that you like. It’s a great side dish to impress guests for a dinner party and can be made ahead!

This dish works particularly well for large sweet potatoes, so if you are like us and have been getting ridiculously large potatoes in your CSA box, this is the perfect recipe for them. We opted to pair ours with some seared pork chops tonight, but would also go well with a roasted chicken, steak, or even some braised short ribs once it starts to get a bit chillier this winter.

If you love sweet potatoes as much as we do, be sure to also check out our baked sweet potato fries as well! We hope you enjoy these fondant sweet potatoes that are a slightly non-traditional way to eat your favorite starchy carb! Happy Fall!

Rosemary Fondant Sweet Potatoes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4 People

Course: Side Dish

Cuisine: French

Ingredients Method

Ingredients

  

• 1-2 Large Sweet Potatoes Peeled and sliced into 2 inch rounds
• 3 Tablespoons Unsalted Butter
• 2 Cups Chicken Stock
• 3 Cloves Garlic
• 3 Sprigs Fresh Rosemary
• Salt and Pepper To Taste

Method

 

1. Heat a large non-stick pan over medium-high heat and add in the butter.
2. Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.
3. Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
4. Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.
5. Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.
6. Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.