Sweet Potato Fondant Heart
This Valentine’s Day gluten-free side dish features heart-shaped sweet potato fondant basted in cinnamon butter and maple syrup sauce. These hearts are tender on the inside and crispy on the outside. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
Equipment
- 1 Heart Shaped Food Cutters
- 1 Peeler
- 1 Small Frying Pan
- 1 Knife
- 1 Spoon
- 1 Rubber spatula
Ingredients
- 5 lb Bag of Sweet Potatoes or 6 large sweet potatoes
- 2 TBSP Butter
- 1 1/2 tsp Granulated white sugar
- 1/2 Cup Water
- 2 TBSP Maple syrup
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1 tsp Vanilla paste or vanilla extract
- 2 TBSP Grapeseed or Vegetable Oil
Instructions
- Peel the sweet potatoes but don't cut them in half.
- Use the heart-shaped cutter to make 1-1/2” tall and 1” wide cutouts from the sweet potatoes
- Sauté sweet potato in grapeseed oil over medium heat for approximately 3 minutes until nicely browned. Sprinkle 1/4 tsp salt and 1/8 tsp cinnamon over the sweet potatoes.
- Flip sweet potatoes over onto the other side in the pan and sprinkle in the remaining salt and cinnamon.
- Add butter to the pan and let it melt. Then add granulated sugar. Wait to mix!
- While waiting, preheat oven to 400℉/ 200℃.
- Allow sugar and butter to get to a light amber color, and then stir until combined
- Add maple syrup, vanilla paste (or extract), and water. Stir to combine
- Put the pan with the sweet potato hearts in the oven for 20 minutes or until tender on the inside and crispy on the top of the hearts.
- Place sweet potato fondant in a serving dish and pour the butter maple syrup sauce into the serving dish