I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
It's fall and that means a new batch of produce to use for recipe experiments! Get ready for the vitamin A and vitamin C laden produce yo. California Sweetpotatoes are the perfect place to start. They can go sweet or savory in a recipe and with 4 grams of fiber I can't wait to get my fix. These Fondant California Sweetpotatoes are a twist on a super traditional recipe. By definition, fondant potatoes are traditionally white potatoes pared into egg like shapes, fried in butter and then baked in stock. But with this version, you'll get a browned, sweet top with a soft middle and warm rosemary all over....with antioxidants, less frying and just tastiness all over.
So let's start off with some common consumer confusion. People often think sweetpotatoes are yams. Nope. Yams are actually dry and starchy and mainly imported from the Caribbean while sweetpotatoes are moist and usually grown in the US. Now you know!
These are the three main kinds of sweetpotatoes...which if I'm being honest, surprised me! I had no idea there were so many different looking varities.
- covington: orange: ideal for mashing or roasting
- o'henry: tan: pale copper skin like a potato. creamy, ideal for soups and stews
- diane: red or garnet: great for sweet potato fries
Fondant Rosemary Sweetpotatoes
Serves 4//An impressive side dish, packed with flavor
- 2 California Sweetpotatoes (covington variety)
- cold water
- 1 tablespoon vegetable oil
- sea salt
- black pepper, freshly ground
- 1 tablespoon butter
- 2 rosemary sprigs, fresh (plus more for garnish)
- 1/2 C chicken stock (to make vegetarian, use vegetable stock)
Preheat oven to 425 F. Peel sweetpotatoes and slice off pointed ends to create flat bases. Slice in half so you have 4 total pieces. Make as even to each other as possible in terms of height and width. Place in a bowl and cover with cold water. Soak for 5 minutes and place on paper towels. Pat dry. Heat vegetable oil in a pan on the stove (If you have a cast iron skillet, use it to skip a step later. If not, use a regular pan like I did). When the oil begins to shimmer and move in the pan, add the potatoes, prettiest side down. Cook for 4 minutes and season the top with salt and pepper. Turn the potatoes over and cook the other side for 4 minutes or until browned and slightly crisp. Season this side with salt and pepper as well.
Use tongs and a paper towel to blot out the remaining oil and add butter and rosemary sprigs to the pan. When the butter melts and begins to brown, use tongs and brush rosemary over all of the potatoes. If using a cast iron skillet, add chicken stock and transfer to the oven. If you're using a regular pan, transfer your potatoes, butter and herbs to an oven safe pan. I used a small bread loaf pan. Pour in the chicken stock and place in the oven. Cook for roughly 20 minutes or until the a knife can pierce the entire potato. Serve with fresh rosemary garnish.
Here we are mid way through the oven. Check out the crisp edges. This made my kitchen smell delicious! Better than a candle.
The rosemary becomes infused with the sweetpotatoes. You get a creamy interior with a touch of crisp on the top. I like to think of it as mashed potatoes but sexier. I mean look at these! The color was insane!
Have you had fondant potatoes before?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.