1-First Step: Prep and mise en place Gather all ingredients and preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, trim the ends, and slice them into uniform 2-inch cylinders. Uniform pieces are key for even cooking. Place the cut rounds in a bowl of cold water and soak for 15 minutes to remove excess starch; you can soak them up to overnight in the fridge if preparing ahead.

2-Second Step: Seasoning and setup Drain and pat each sweet potato cylinder completely dry with paper towels. Mix the kosher salt, black pepper, and garlic powder in a small bowl and have the seasoning ready. Use an oven-safe skillet (cast iron works best for even browning) so you can move directly from stovetop to oven without transferring potatoes.

3-Third Step: Sear the potatoes Over medium-high heat, warm 2 tablespoons olive oil and 2 tablespoons unsalted butter in the skillet until the fat shimmers. Arrange the potato rounds so they sit in a single layer cut-side down. Sear undisturbed for 4 to 5 minutes per side until each face develops a deep, golden-brown crust. Resist the urge to move them too early; good crust forms when the potatoes release naturally.

4-Fourth Step: Braise in stock Once both sides are seared, sprinkle the seasoning evenly over the potatoes. Add 1 cup (240 g) chicken stock to the skillet, pouring carefully so it comes up partway on the sides of the potatoes. Dot the tops and any open spaces with the remaining 6 tablespoons (85 g) unsalted butter in small pats. The butter will melt into the stock and help carry flavor while the potatoes braise.

5-Fifth Step: Oven finish Transfer the oven-safe skillet to the preheated oven and bake for 35 to 37 minutes. The potatoes are done when a fork slides easily into the center and the tops show a bit of color. If your skillet lid fits, you may use it for the first part of baking to retain steam, then remove for the last 5 to 10 minutes to encourage a slightly firmer top.

6-Sixth Step: Make the bourbon pecan glaze while the potatoes bake In a small saucepan over medium heat, toast 1/4 cup (27 g) chopped pecans for 2 to 3 minutes, stirring so they do not burn. Add 1/2 cup (157.5 g) pure maple syrup, 3 tablespoons bourbon, 2 tablespoons salted butter, and a pinch of cayenne pepper. Stir and let simmer for 1 to 2 minutes until the mixture thickens slightly and becomes glossy. Remove from heat and set aside until the potatoes are ready.

7-Final Step: Finish and serve When potatoes are fork-tender, remove the skillet from the oven. Spoon the warm bourbon pecan glaze over each fondant sweet potato round so the toasted pecans sit on top. Serve hot as a side dish. This recipe serves 6 and yields about 430 kcal per serving when glazed.