Easy Fondant Sweet Potatoes with Brown Butter and Sage
on Oct 07, 2025
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If you’re looking for an impressive holiday side, look no further than these Easy Fondant Sweet Potatoes with Brown Butter and Sage. Fondant potatoes are potatoes that are seared and then braised, resulting in a tender side dish. This version is made with brown butter, honey, sage, and vinegar.
If you’re looking for more side dish recipes, you’ll also love our 5 Ingredient Roasted Hot Honey Brussels Sprouts and Easy Sautéed Haricots Verts with Shallots.
You can also check out How To Make Fondant Potatoes with Russet Potatoes!
Why You’ll Love This Recipe
This version of fondant potatoes uses sweet potatoes with nutty brown butter, sage, and honey for a delicious, depth of flavor side dish.
- Uses fewer than 10 ingredients.
- This recipe is versatile because it can be served with any of your favorite mains, such as roasted meats, chicken, and more!
- Complex flavors from the nutty brown butter, richness from the honey, and the tang from the vinegar.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Sweet Potatoes: Instead of russet or Yukon potatoes, usually used in fondant potatoes, this recipe uses sweet potatoes. We are cutting into rounds with the skin-on, but you can also do this by peeling the skin. The sweet potatoes are seared in olive oil and seasoned with kosher salt.
- Brown Butter, Honey, and Vinegar Sauce: Brown butter is made and finished into a sauce with honey and apple cider vinegar. The sauce is all emulsified together with broth.
- Aromatics: Fresh sage leaves add aroma and earthiness to this recipe.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Use similar-sized sweet potato rounds for even cooking.
- Storing: Store in an airtight container in the fridge for 3 to 4 days.
- Reheating: Reheat in a 350 °F oven with a splash more of broth to bring back moisture.
- Sub with any other type of sweet potatoes, such as purple or Japanese.
How to Make this Fondant Sweet Potatoes
Step 1: Heat olive oil in a skillet and sear your sweet potato rounds. Season with salt.
Step 2: Transfer to the oven to bake until tender. Return to the stovetop, add butter, and allow it to brown.
Step 3: Spoon over the butter, add honey, and sage. Transfer your sweet potatoes and crispy sage to a platter.
Step 4: Turn off the heat and add apple cider vinegar and broth, mixing to emulsify. Pour the sauce over the sweet potatoes.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with these fondant sweet potatoes? We have you covered!
- Serve with Garlic Herb Roasted Chicken or Prime Rib with Au Jus.
- Complement with Crispy Parmesan Potatoes for another potato side dish.
- Pair with greens and salads such as Creamed Spinach with Parmesan and Radicchio Salad with Chives and Hazelnuts.
- You can also serve with sides such as our 5 Ingredient Roasted Hot Honey Brussels Sprouts and Easy Sautéed Haricots Verts with Shallots.
Fondant Sweet Potatoes FAQs
Yes, but ensure your sauce is stored separately, so you can rewarm and rework it so it doesn’t break and become oily.
Your sweet potatoes may turn mushy if you overcook them or do not give them a good sear in the first step. Also, adding too much liquid will contribute to mushy fondant potatoes.
Red Yams, but you can use anything you can find!
More Side Dish Recipes
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Easy Fondant Sweet Potatoes with Brown Butter and Sage
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium sweet potatoes, cut into 1 inch thick rounds
- Kosher salt
- 4 tablespoons unsalted butter, cold and cubed
- 1 tablespoon honey
- 2 tablespoons honey apple cider vinegar
- 4 to 6 sage leaves
- 1/4 cup broth, chicken or vegetable
Instructions
- Preheat the oven to 400°F.
- In an oven-safe skillet over medium-high heat, add your olive oil until glistening. Place your potato rounds down, searing 5 to 6 minutes until golden, flip and repeat. Season with salt.
- Transfer the skillet to the oven to bake, about 15 to 20 minutes until fork tender.
- Return the pan carefully to the stovetop on low. Add butter and allow it to separate it’s solids while it turns into brown butter. Then add your honey and sage, mixing to combine with the butter.
- Baste the butter and honey over the sweet potatoes.
- Transfer the sweet potatoes and sage to a serving bowl. I like to stack it.
- Turn off the heat, add your vinegar and broth, mixing constantly to emulsify.
- Spoon your sauce over the potatoes with the crispy sage, finishing with flaky salt.
Notes
- Use similar-sized sweet potato rounds for even cooking.
- Storing: Store in an airtight container in the fridge for 3 to 4 days.
- Reheating: Reheat in a 350 °F oven with a splash more of broth to bring back moisture.
- Sub with any other type of sweet potatoes, such as purple or Japanese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special side for the holidays! Sweet, savory and tangy! I hope you enjoy this recipe!