Fondant Sweet Potatoes with Maple-Thyme Glaze
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These fondant sweet potatoes give a familiar fall vegetable the restaurant treatment, with caramelized edges, creamy centers, and a buttery maple-thyme glaze. Inspired by classic French pommes fondantes, they make an elegant Thanksgiving side dish in under an hour.
Restaurant Technique, Fall Flavor
Fondant sweet potatoes are my kind of fancy: they look right at home on a restaurant plate, but the cooking method is surprisingly approachable. The recipe is inspired by the classic French pommes fondantes, or fondant potatoes—and yes, this is a different kind of fondant than the smooth icing used on cakes.
What Does “Fondant” Mean in Cooking?
In savory cooking, fondant means “melting,” which tells you exactly what makes these potatoes so good. Traditionally, potatoes are shaped into tidy cylinders or thick rounds and seared in butter, giving the flat sides their deep golden color and caramelized flavor.
They’re then roasted in seasoned stock with garlic and herbs, where they absorb the flavorful liquid and become creamy through the center. That contrast is the whole appeal: caramelized on the outside and meltingly tender inside.
For my fall-inspired version, we’re skipping the fussy shaping and using thick sweet potato rounds instead. Maple syrup and fresh thyme join the butter, garlic, and broth for a sweet-savory glaze that feels just right for Thanksgiving or a cozy dinner party. It’s a little restaurant technique tucked into a very doable one-skillet recipe.
This sweet potato recipe is part of my Thanksgiving Dinner for 4 roundup, featuring three thoughtfully curated menus for small Thanksgiving dinner celebrations.
Recipe Video
Why This Recipe Works
Key Ingredients
- Sweet potatoes: Add the ideal thickness for the rounds and encourage potatoes with a fairly even width. That matters more than simply choosing small or medium potatoes.
- Maple syrup: Replace “most authentic flavor.” Pure maple syrup provides cleaner maple flavor and helps create the glaze, but authenticity isn’t the issue.
- Butter and oil: Explain why both are used. Butter adds flavor, while oil helps with stovetop browning.
- Broth: Note that chicken broth gives a slightly richer savory flavor, while vegetable broth keeps the dish vegetarian.
- Fresh thyme: Keep fresh thyme as the preferred choice since that fits your cooking style.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Sweet Potatoes
Sweet potatoes are harvested in early fall and cure well for storage, which is why they’re such a natural fit for Thanksgiving and winter cooking.
For this recipe, look for small to medium orange-fleshed sweet potatoes with a fairly even width. They’ll give you tidy rounds that cook at the same rate and fit more easily into the skillet.
Step-By-Step Directions
1
Prep the Potatoes
Preheat the oven to 400°F. Wash, dry, and cut the sweet potatoes into uniform 1½-inch rounds.
2
Sear
Heat the oil and 1 tablespoon of butter in an oven-safe skillet. Season the potatoes and sear in a single layer until deeply golden.
3
Add Butter & Seasonings
Flip the potatoes, then add the remaining butter, thyme, and garlic. Pour the maple-broth mixture around the potatoes.
4
Roast & Serve
Roast for 25 to 30 minutes, basting once or twice, until tender and glazed. Finish with fresh thyme, flaky salt, and any sauce remaining in the skillet.
The Little Details
- Start with evenly shaped potatoes: Choose sweet potatoes with a fairly consistent width and cut them into uniform rounds. They’ll fit the skillet more neatly and become tender at the same rate.
- Use a properly heated skillet: Let the oil and butter heat before adding the potatoes. A hot cast-iron surface gives you better browning and less sticking.
- Leave the first side alone: Let the rounds sear without moving them. Once a deep golden surface forms, they’ll release from the skillet more easily.
- Baste once or twice: Spoon the maple-thyme broth over the potatoes as they roast to build flavor and create a glossy glaze.
- Give them a restaurant finish: Spoon the remaining sauce over the warm potatoes, then add fresh thyme leaves and a little flaky salt just before serving.
Complete the Menu
These fondant sweet potatoes fit right into a cozy fall dinner or smaller Thanksgiving feast. Here’s how I’d build the menu:
- Main: Classic Roasted Boneless Turkey Breast with Gravy for a traditional pairing that lets the maple-thyme glaze shine.
- Green vegetable: Maple Sriracha Glazed Brussels Sprouts for a little heat alongside the creamy sweet potatoes.
- Salad: Spinach Gorgonzola Salad with Pear and Pomegranate for a fresh, tangy contrast.
- Starter: Cranberry Tartlets with Whipped Feta to carry the fall flavors through from the first bite.
- Wine: Pair the menu with a dry or slightly off-dry Riesling or Gewürztraminer. Both have enough freshness for the buttery potatoes, with fruity, aromatic notes that complement the maple-thyme glaze and savory fall flavors.
Looking for another dish to round out the table? Browse my collection of 14 easy fall side dishes for more seasonal ideas for dinners, parties, and holiday gatherings.
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Fondant Sweet Potatoes with Maple-Thyme Glaze
Equipment
- cast iron skillet or other oven-safe skillet (10-inch or larger)
Ingredients
- 4 small to medium sweet potatoes, about 2 pounds
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- ¼ teaspoon kosher salt,
- ¼ teaspoon fresh ground black pepper (about 6-7 twists)
- 3 fresh thyme sprigs
- 2 cloves garlic, minced
- ½ cup low-sodium chicken or vegetable broth
- 3 tablespoons pure maple syrup
- fresh thyme leaves, for finishing
- flaky sea salt, for finishing
Instructions
- Prepare the sweet potatoes: Preheat the oven to 400°F. Wash the sweet potatoes and cut them crosswise into uniform 1½-inch rounds. Leave the skins on or peel them if preferred. Pat the cut surfaces dry.
- Sear: Heat the olive oil and 1 tablespoon of butter in an oven-safe skillet over medium heat. Arrange the potatoes in a single layer and season with salt and pepper. Sear without moving for 3 to 4 minutes, until the bottoms are deeply golden.
- Add butter and aromatics: Flip the potatoes using tongs. Add the remaining 3 tablespoons of butter, thyme sprigs, and garlic. Cook for 1 to 2 minutes, until the butter is bubbling and the garlic is fragrant.
- Add the maple broth: Whisk together the broth and maple syrup. Carefully pour it around the potatoes rather than over the browned tops.
- Roast: Transfer the skillet to the oven and roast for 25 to 30 minutes. Baste once or twice with the maple-thyme broth. The potatoes are ready when a knife slides easily through the centers and most of the liquid has reduced to a glossy glaze.
- Finish and serve: Top with fresh thyme leaves and flaky salt. Serve warm with the remaining maple-thyme sauce spooned over the potatoes.
Video
Recipe Notes
- Choose evenly shaped potatoes: Small to medium sweet potatoes with a consistent width will give you tidy rounds that cook at roughly the same rate.
- Keep them in one layer: Crowding prevents the potatoes from making full contact with the skillet. Use two pans if doubling the recipe.
- Make ahead: Cook up to one day in advance. Cool, cover, and refrigerate with any remaining sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Arrange the potatoes in a single layer and reheat at 350°F until warmed through. Spoon the sauce over the top before serving.
- Freezing: Freezing isn’t recommended because the centers can become watery after thawing.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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This is hands down one of my favorite Thanksgiving side dishes! It’s simple, a little fancy, and just feels like fall. Highly recommend giving this one a spot on your holiday table!