Fondant Sweet Potatoes With Toasted Marshmallows And Maple Butter Walnuts Food

FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS

Steps:

• 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!
• 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.

HASSELBACK SWEET POTATOES WITH ROASTED MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
• Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
• When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.

MAPLE WALNUT SWEET POTATOES

Steps:

• Bake potatoes at 400 degrees for 60 minutes or until soft; cool.
• Peel and mash then add maple syrup, butter, salt and cloves.
• Beat till blended an place in a casserole dish.
• Sprinkle with walnuts.
• Bake at 350 degrees until hot (approximately 15 minutes).