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Fondant sweet potatoes with bourbon pecan glaze is a dish that combines comfort and indulgence in every mouthful. This recipe transforms humble sweet potatoes into a gourmet side dish that dazzles the palate and impresses at any gathering. With a beautiful caramelized exterior and a tender, buttery interior, these sweet potatoes are elevated by a rich bourbon pecan glaze that adds a luxurious depth of flavor. Whether you're preparing a festive holiday meal or simply looking to elevate your weekly dinner, this dish promises to capture hearts and taste buds alike.

Fondant Sweet Potatoes with Bourbon Pecan Glaze

Indulge in the ultimate comfort food with our fondant sweet potatoes topped with a rich bourbon pecan glaze. This decadent recipe transforms simple sweet potatoes into a gourmet side dish that stands out at any gathering. With a perfect blend of sweet and nutty flavors, this dish is not only delicious but also packed with nutrients. Click through to discover the step-by-step guide to create this mouthwatering recipe for your next meal!
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Ingredients
  

4 medium sweet potatoes, peeled and cut into 1-inch rounds

4 tablespoons butter

2 cups vegetable or chicken broth

1 teaspoon cayenne pepper

Salt and pepper to taste

1 cup brown sugar

1 cup pecans, roughly chopped

2 tablespoons vanilla extract

2 tablespoons maple syrup

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sweet potato rounds and sear for about 3-4 minutes on each side, until they develop a golden-brown crust.

      Carefully pour in the vegetable or chicken broth, ensuring the sweet potatoes are mostly covered. Season with cayenne pepper, salt, and pepper to taste. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the sweet potatoes are tender but still hold their shape.

        Once cooked, remove the sweet potatoes and place them in a baking dish, arranging them in a single layer. Reserve the broth for later.

          In a small saucepan, combine the brown sugar, remaining butter, vanilla extract, maple syrup, and chopped pecans over medium heat. Stir until the mixture is well combined and starts to bubble slightly, about 3-5 minutes.

            Pour the pecan glaze over the arranged sweet potatoes evenly, ensuring all the rounds are well coated.

              Bake in the preheated oven for 20-25 minutes, basting with the reserved broth halfway through to keep them moist.

                Once golden and caramelized on top, remove from the oven and let them rest for a few minutes before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the sweet potatoes on a large platter, drizzling extra pecan glaze over the top. Garnish with a few whole pecans and fresh parsley for a pop of color.