These buttery, crispy fondant sweet potatoes are going to be one of your new favorites! Fondant potatoes are a French dish, typically made with Yukon gold potatoes. The potatoes are cut into slices, then cooked in some sort of broth with a ton of butter until the exterior is crispy and the middle is melt-in-your-mouth soft. These fondant sweet potatoes are prepared using similar ingredients and methods, but completely vegan! They are perfect as an appetizer, snack, side dish, you name it!
Rosemary Garlic Fondant Sweet Potatoes [Vegan]
- 2 medium sweet potatoes
- 2 tablespoons oil of choice
- 6-10 cloves garlic
- 5-6 sprigs fresh rosemary
- 2 1/2 tablespoons vegan butter
- 3/4 cup vegetable broth
- Salt and pepper to taste
- Preheat oven to 450°F. Peel your sweet potatoes and slice into 1 1/2 inch thick slices. If your sweet potato is wider than 2 inches in diameter, either half or quarter the slices.
- Add your oil to a cast-iron skillet along with the sweet potatoes, flat side down. Place on the stovetop over medium-high heat. Cook the sweet potatoes for 7-10 minutes until the oil is bubbling and the bottom of the sweet potatoes start to turn black.
- Using metal tongs, flip over each slice. Add the garlic and rosemary. Cook for another 4-6 minutes until the bottoms are mostly black. Remove the skillet from the heat and flip the potatoes over once again.
- Microwave your vegan butter until melted and combine with the vegetable stock, salt, and pepper. Pour that mixture (carefully!) into the skillet with the sweet potatoes.
- Place skillet in the oven for 35 minutes, then remove and let cool. The liquid should have evaporated/absorbed into the sweet potatoes (they should look almost burnt- that's ok!).
- Discard the rosemary and let cool for 5-10 minutes, then serve immediately while still warm.
- Sweet Potato