Photos and recipe by: The Migoni Kitchen

Fall is officially here! Time for all of the pumpkin, sweet potato, and squash dishes your heart desires. We love sweet potatoes, but like to mix things up in how we prepare them. Instead of simply roasting them or mashing them, we love these rosemary fondant sweet potatoes. They have a soft inside, but a crispy exterior, giving you the best of both worlds.

Fondant potatoes are a French preparation that involve searing the potatoes in butter, and then allowing them to simmer in broth and herbs to cook through on the inside. It takes a bit more effort than just simply roasting them, but is worth it in the end. You can absolutely prepare regular potatoes this way as well, but we love the flavor when done with sweet potatoes. We used chicken broth, rosemary, and garlic to infuse our potatoes, but you can use any flavors or herbs that you like. It’s a great side dish to impress guests for a dinner party and can be made ahead!

Ingredients:

• 1-2 Large Sweet Potatoes Peeled and sliced into 2 inch rounds
• 3 Tablespoons Unsalted Butter
• 2 Cups Chicken Stock
• 3 Cloves Garlic
• 3 Sprigs Fresh Rosemary
• Salt and Pepper To Taste

Instructions:

• Heat a large non-stick pan over medium-high heat and add in the butter.
• Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.
• Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
• Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.
• Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.
• Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.