Fondant Sweet Potatoes with Maple Pecan Butter

Spoon the hot butter and oil from the pan over the sweet potatoes. Pour the chicken stock around, not directly over, the rounds, then add the garlic to the liquid.

Roast for 15 to 20 minutes more, until the sweet potatoes are very tender and most of the stock has reduced or been absorbed. If the pan still has a lot of liquid, give it a few extra minutes.

While the sweet potatoes finish roasting, make the maple pecan butter. Toast the pecans in a small saucepan or skillet over medium-high heat for about 30 seconds, stirring, until fragrant.

Add the maple syrup, butter, cinnamon, and a pinch of salt to the pecans. Once the butter melts and the mixture bubbles, reduce the heat to medium and simmer for about 1 1/2 minutes, until slightly thickened.

Transfer the roasted sweet potatoes to a serving platter, scraping up a little of the reduced pan juices with them. Spoon the warm maple pecan butter over the top and finish with fresh thyme leaves.