Fondant Slow-Roasted Sweet Potatoes with Maple Butter Pecans

Step 1: Preheat the oven to 240°C/465°F (220°C fan).

Step 2: Cut the potatoes into 3 cm / 1.2-inch discs.

Step 3: Place the potatoes in a large roasting pan or baking sheet with tall sides; liquid will be added later.

Step 4: Drizzle with the butter and oil, then sprinkle with half the salt and pepper. Turn the potatoes to coat them, then sprinkle with the remaining salt and pepper.

Step 5: Roast for 20 minutes.

Step 6: Carefully turn the potatoes and roast for a further 15 minutes.

Step 7: Spoon the butter and oil from the pan over the potatoes. Carefully pour the stock around them, then scatter the garlic into the liquid.

Step 8: Return the pan to the oven and roast for a further 15 to 20 minutes, or until most of the liquid has been absorbed or evaporated. The exact time depends on the height of the pan sides and how heavy the pan is.

Step 9: Transfer the potatoes to a serving platter, scraping up some of the pan juices as you go, and pile them high. Pour over the maple butter pecan sauce and sprinkle with fresh thyme just before serving. Serve warm or at room temperature.

Step 10: Place the pecans in a saucepan or small skillet over medium-high heat. Stir for 30 seconds, until fragrant. Add the remaining ingredients. Once the butter melts and the mixture starts bubbling, simmer over medium heat for 1 1/2 minutes, until it reduces and thickens slightly. It thickens further as it cools.

Step 11: Transfer the sauce to a serving jug and serve over the potatoes.