"This gluten-free side dish features sweet potato fondant basted in cinnamon butter and maple syrup sauce. These are tender on the inside and crispy on the outside. Shape cutters are not necessary to make sweet potato fondant."
Sweet Potato Fondant
2
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 3
Recipe Card
ingredients
- 5 pound fresh Sweet Potato
- 2 tablespoons Grapeseed or Vegetable Oil
- 2 tablespoons Unsalted Butter
- 1 1/2 tsp White granulated sugar
- 1/2 cup Water
- 2 tablespoons Pure Maple Syrup
- 1/2 teaspoons Salt
- 1/4 teaspoo Cinnamon
- 1 tsp Vanilla paste or vanilla extract
Method
Step 1
Peel the sweet potatoes. Don’t cut them in half. Use the heart-shaped cutter (if you prefer) or a knife to make 1-1/2” tall and 1” wide cutouts from the sweet potatoes.
Step 2
Sauté sweet potato in grapeseed oil over medium heat for approximately 3 minutes until nicely browned. Sprinkle 1/4 tsp salt and 1/8 tsp cinnamon over the sweet potatoes.
Step 3
Flip sweet potatoes over onto the other side in the pan and sprinkle in the remaining salt and cinnamon.
Step 4
Add butter to the pan and let it melt. Then add granulated sugar. Wait to mix! Allow sugar and butter to get to a light amber color, and then stir until combined
Step 5
While waiting, preheat oven to 400℉/ 200℃.
Step 6
Add maple syrup, vanilla paste (or extract), and water. Stir to combine
Step 7
Put the pan with the sweet potato hearts in the oven for 20 minutes or until tender on the inside and crispy on the top of the hearts.
Step 8
Place sweet potato fondant in a serving dish and pour the butter maple syrup sauce into the serving dish