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Rosemary Garlic Fondant Sweet Potatoes
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 broth with a ton of butter until the exterior is crispy and the... Read More
Ingredients You Need for Rosemary Garlic Fondant Sweet Potatoes [Vegan]
How to Prepare Rosemary Garlic Fondant Sweet Potatoes [Vegan]
- Preheat oven to 450°F. Peel your sweet potatoes and slice them 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.
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