How to slow cook sweet potatoes in oven

Roasted Sweet Potatoes need only 5 ingredients to get you hooked! Baked sweet potatoes are so easy to make, right up there with potatoes, making them an incredible side dish ready to be served with absolutely anything.

Sweet Potato

Sweet potatoes would have to be one of the most versatile ingredients in the kitchen. Baked, smashed, mashed, stuffed or made into wedges, cakes and casseroles.

One of the easiest and most useful ways to cook sweet potatoes is to roast them.

How To Cook Sweet Potatoes in the Oven

1. Preheat your oven at a high temperature.
2. Chop them into 2-inch pieces. Cutting them into small pieces generally means a faster cook time, more crisp outer sides and delicious caramelized edges.
3. Spread them out in a single layer on your baking sheet. Give them room and allow the heat to distribute evenly, circulating perfectly around each piece.
4. Season them. We use garlic, olive oil, melted butter, salt and pepper, but you can pretty much use whatever you have on hand. Chili powder, garlic or onion powder.
5. Garnish your roasted sweet potatoes with fresh chopped parsley as it is mild enough to allow the flavours of the sweet potatoes to shine through! Other herbs like thyme or rosemary taste incredible with sweet potatoes.

How long to bake sweet potatoes?

It can take from 45-55 minutes, depending on your oven and if it’s been preheated. I usually wait until the 45 minute mark before testing one with a fork. If your fork slides through it easily, they’re ready.

Once taken out of the oven, season with a little extra salt and pepper if desired.

Do you need to peel sweet potatoes?

This is a personal question depending on what results you’re after. Sweet potato skins are edible and become crispy in the oven while roasting, just like regular potatoes.

The beauty of roasted sweet potatoes is that they can be cooked either way and still be absolutely incredible. You can always adjust this recipe to suit your taste.

What to serve with roasted sweet potatoes

You will love these roasted sweet potatoes with Roast Chicken, Roast Pork, Prime Rib or Crispy Slow Cooker Turkey.

Looking for more Sweet Potato Recipes?

Garlic Herb Chicken & Sweet Potato Sheet Pan Meal Prep
Sweet Potato Hash Brown Breakfast Casserole
Mashed Sweet Potatoes (Savory Recipe)

ROASTED SWEET POTATOES VIDEO

Roasted Sweet Potatoes

Easy Roasted Sweet Potatoes with irresistible caramelised edges and incredible flavour! Only 5 ingredients to get you hooked, this sweet potato recipe is so easy to make! An incredible side dish ready to be served with absolutely anything.

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 10 mins

Serves: 6 serves (as a side)

Ingredients

• 2 pounds (1 kg) sweet potatoes, cut into 2-inch pieces
• 2 tablespoons olive oil or canola oil
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped garlic (8 cloves garlic)
• 2 tablespoons fresh chopped parsley

Instructions

• Preheat the oven to 220°C | 425°F. Lightly spray a baking sheet or tray with cooking oil spray.

• Arrange the sweet potatoes on the sheet in one layer, and add the oil, salt, pepper, and garlic. Toss until the potatoes are well coated and seasoned. 

• Roast in the oven for 45 -55 minutes, while flipping occasionally, until fork tender. 

• Remove the sweet potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!

  Love buttery, roasted sweet potatoes? Well today, we’re raising the bar and making them FONDANT style! Slow-roasted in garlicky stock so they absorb flavour and become meltingly tender inside, and caramelised on the outside. Serve as-is, or douse with Maple Butter Pecan Sauce for extra wow factor.

  Simple to make, sounds fancy, tastes fab. Home run! (Pssst – Excellent holiday side dish)

  

  Fondant Slow-Roasted Sweet Potatoes

  Stick the word “fondant” in front of “potato”, and suddenly your everyday spuds sound a whole lot fancier.

  But in reality, it’s just potatoes that have been slow-roasted with a little stock until they absorb the flavour. They become creamy and savoury on the inside, and golden caramelised on the outside.

  Just a little bit of extra effort for which you will reap very big rewards.

  While you can “fondant” ordinary potatoes, I think it’s even better with sweet potatoes. Especially if you douse them with the optional-but-not-really Maple Butter Pecan Sauce!

  
  Cinnamon spiked Maple Butter Sauce with Pecans is an extra special finishing touch for these slow roasted Fondant Potatoes.

  What you need for Fondant Slow-Roasted Sweet Potatoes

  Here’s what you need:

  

  For the Fondant Potatoes:

  • Sweet potatoes – 1.25 – 1.5 kg / 2.5 – 3 lb or 3 medium/large ones, preferably around the same size. Basically you need enough to fill a roasting pan with 3cm / 1.2″ thick rounds, leaving some space between each one. Leave the skin on – it’s free extra nutrition but also holds the slices together even when they are meltingly tender inside;

  • Butter AND oil for roasting – we love butter for flavour, but it burns at high temperatures. So to help minimise this, we use a combination of butter with oil so we get the best of both worlds – the buttery flavour and some nice browning which you can only achieve in a hot oven; and

  • Salt & pepper.

  For the Maple Butter Pecan Sauce:

  • Maple syrup – pure maple syrup is best, for the best flavour! If you can’t get or your budget doesn’t extend to pure maple syrup, opt for honey rather than artificially-flavoured maple syrup;

  • Butter – to add a touch of buttery richness into the sauce; and

  • Chopped pecans – best to chop whole ones yourself for better flavour than buying pre-chopped. Also terrific with walnuts, almonds, pistachios – and probably more, I just haven’t tried!

  ---

  How to make Fondant Sweet Potatoes

  Here’s how to make fondant sweet potatoes:

  

  1. Thick slices – Cut into thick 3cm / 1.2″ slices – thick enough so they don’t collapse into mush with the 1-hour roasting time required for this recipe;

  2. Sprinkle & drizzle – Lay in a roasting pan, douse with melted butter and oil, sprinkle with salt and pepper. Just squidge them around in the pan, turning to coat – no need to dirty a separate bowl for this step;

  3. Roast 20 minutes – Roast for 20 minutes in a hot 240°C/465°F oven;

  4. Flip & roast 15 minutes – Flip, then roast for another 15 minutes. By this time, both sides should have some nice colour on them and they will be cooked through. But we’re going to take them further to make them ultra creamy on the inside as well as add flavour!

  5. Baste – Spoon the buttery pan juices over the potato;

  6. Roast in stock 20 minutes – pour stock in and optional garlic (I just can’t help myself). Then return to the oven for another 15 to 20 minutes until the stock is soaked up by the potatoes. You’ll end up with a thick sludge at the bottom of the pan which might even look a little burnt, but that’s ok – we aren’t using it!

  This is what they look out of the oven – caramelised on the edges with the skin holding together the super soft flesh inside!

  
  
  The inside of the sweet potato is incredible creamy thanks to the slow-roasting!

  How to make the Maple Butter Pecan Sauce

  Plonk and simmer – Toast the pecans in a dry pan first to bring out the nutty flavours. Then just add butter, maple, cinnamon and a pinch of salt and simmer for a couple of minutes until it reduces and thickens slightly.

  The sauce will thicken as it cools, so don’t worry if it looks thin when hot!

  
  

  Sweetness factor – and how to reduce sweetness

  With the sweet potato and the Maple Butter Sauce, there’s no denying that this is a sweet dish so it might not be to your taste if you aren’t into sweet-savoury dishes.

  However, unlike other similar sweet potato dishes, this has an element of savoury in it from the stock absorbed by the potatoes and the nuts which counteracts the sweetness.

  Also, remember that you’re not supposed to eat the whole platter yourself, just one or two pieces (each piece is a sizeable chunk!) and it’s best served alongside properly savoury dishes for balance.

  But if you want to reduce the sweetness, here are a few options:

  • Skip the sauce – the Fondant Sweet Potatoes have enough flavour as it is, the sauce just takes it over the top!

  • Just use the pecans sprinkled over the potatoes, ie. no maple sauce;

  • Use the Honey Lemon Dressing in this Roasted Sweet Potato Salad recipe instead – the lemon balances out the sweetness. Switch the honey for maple syrup to retain a similar flavour profile!

  

  What to serve with Fondant Sweet Potatoes

  The flavourings in this dish are certainly on-theme for holiday feasting. It’s right at home on a Christmas or Thanksgiving table. Having said that, it’s just generally an excellent, simple side dish that’s worthy of pulling out all year-round whether it’s to accompany something simple like a lime marinated chicken, a simple crispy pan fried fish or Garlic Prawns.

  It’s also a handy dish for big feasting occasions because it can be served warm OR at room temperature, so you don’t need to worry about preparing it fresh. The potatoes are so soft inside and there’s no crispiness to be retained on the outside so it doesn’t matter if they cool down.

  If you give this sweet potato recipe a go, I’d love to know how you served it! – Nagi x

  Watch how to make it

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  Fondant Slow-Roasted Sweet Potatoes – with Maple Butter Pecans

  Author: Nagi

  Prep: 5 mins

  Cook: 1 hr

  Sides

  Western, Western – Holiday Sides

  5 from 26 votes

  Servings6 – 8 people

  Tap or hover to scale

  Print

  • 7254

  Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise.And if that's not enough (and it really is – you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!Is it sweet? Yes. But it's counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)

  Ingredients

  CupsMetric

  Fondant Potatoes:

  • ▢1.5 kg / 3 lb sweet potatoes – 3 thick ones (Note 1)
  • ▢25g/ 1 1/2 tbsp butter , unsalted, melted (Note 2)
  • ▢1 1/2 tbsp olive oil (Note 2)
  • ▢3/4 tsp salt , kosher/cooking (1/2 tsp table salt)
  • ▢1/2 tsp black pepper
  • ▢1 1/4 cups chicken stock , low sodium (or vegetable stock)
  • ▢1 garlic clove , finely minced

  Maple Butter Pecan Sauce (optional / not really!):

  • ▢1/2 cup maple syrup (pure, Note 3)
  • ▢30g/ 2 tbsp butter , unsalted
  • ▢1/3 cup pecans , chopped (Note 4)
  • ▢1/2 tsp cinnamon
  • ▢Pinch of salt

  Serving

  • ▢1 1/2 tsp fresh thyme leaves (highly recommended)

  Instructions

  Fondant Potatoes:

  • Preheat oven to 240°C/465°F (220°C fan).

  • Cut the potatoes into 3cm / 1.2″ discs.

  • Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).

  • Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

  • Roast: Place in the oven and roast for 20 minutes.

  • Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

  • Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

  • Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

  • Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!

  Maple Butter Pecan Sauce:

  • Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

  • Transfer to serving jug. Serve over potatoes.

  Recipe Notes:

  1. Sweet Potatoes – the more similar the size, the better, so they cook evenly. Leave the skin on – it holds the potato together (plus free extra nutrition).2. Butter and oil are needed to minimise butter burning at the high temp we’re roasting in.3. Maple syrup – use pure, not the artificially-flavoured stuff. If you can’t find it or it’s pricey where you are, opt for honey instead.4. Pecans – this is the chopped volume, so it’s a little over 1/2 cup whole pecans. Other nuts that work a treat include walnuts, almonds and pistachios. I’m sure others do too, but these are just the nuts I’ve tried over the years with this sauce.5. Pan juices – if you’re not using the maple butter sauce, then pour over all the residual pan juices over the potatoes. However avoid scraping up any burnt bits from the potato / butter because it will be bitter. If you are using the sauce, you don’t need the extra flavour  – just use whatever ends up on your spatula (in any case, the base of the potatoes are soaked in pan juices!)6. Storage – best served fresh on the day, either warm (my preference) or at room temp. Roasted potatoes generally don’t keep well – they sweat and become quite soggy and … sad. If you need a sweet potato dish to make ahead, I highly recommend this Savoury Sweet Potato Casserole (it’s got browned butter ribboned throughout!!).7. Nutrition per serving, assuming this serves 8, including all the Maple Butter Pecan Sauce. Reduces to just under 200 calories without the Sauce.

  Can I bake a sweet potato at 250 degrees?

  At a temperature of 250 degrees, sweet potatoes should take around 1 hour and 45 minutes to 2 hours to cook. To cook sweet potatoes more quickly, bake them at 400 degrees for thirty minutes.

  What is the healthiest way to cook sweet potatoes?

  Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

  Is it better to roast or boil sweet potatoes?

  Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

  Can you overcook sweet potatoes in the oven?

  Yes, you can overcook a sweet potato. If you cook the potato for too long, the exterior will become dry, and the interior will become mushy. To prevent this, be sure to check on the potato regularly and remove it from the oven as soon as it's tender.