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Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

Savory Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

An elegant Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil, perfect for impressing guests while being easy to prepare.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fondant
  • 4 medium Sweet Potatoes Peeled and cut into squares
  • 2 tablespoons Olive Oil Can substitute with any neutral oil
  • 2 tablespoons Butter Or use margarine for a vegan option
  • 2 cloves Garlic Minced
  • 4 sprigs Fresh Thyme Or use dried thyme if fresh is not available
  • 1 cup Vegetable Stock Can use chicken stock if not vegetarian
For the Smoked Almond Cream
  • 1 cup Smoked Almonds Can substitute with regular almonds and smoked paprika
  • 2 tablespoons Lemon Juice Or use white vinegar
For the Rosemary Oil
  • 1/4 cup Olive Oil Infused with rosemary
  • 1 sprig Rosemary Can substitute with thyme or oregano
  • to taste Salt
  • to taste Pepper

Equipment

  • Saucepan
  • sauté pan
  • Blender

Method
 

Rosemary Oil Preparation
  1. In a small saucepan, gently heat 1/4 cup of olive oil over low heat with a sprig of fresh rosemary for about 5–7 minutes.
  2. Remove the pan from heat and allow the rosemary to steep in the oil while you prepare the rest of the dish.
Sauté Sweet Potatoes
  1. Peel and cut the sweet potatoes into thick squares.
  2. In a large sauté pan, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat.
  3. Add the sweet potatoes, cooking for about 5 minutes until the bottoms turn golden brown.
  4. Gently flip them over to prepare for braising.
Braise Sweet Potatoes
  1. Add 2 minced garlic cloves and a few sprigs of fresh thyme to the pan, seasoning with salt and pepper.
  2. Pour in enough vegetable stock to come halfway up the sides of the sweet potatoes, then cover the pan.
  3. Reduce heat to low and let it braise for 20-25 minutes, basting occasionally until tender.
Make Smoked Almond Cream
  1. In a blender, combine 1 cup of smoked almonds, 1/2 cup of vegetable stock, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil.
  2. Blend until smooth, adjusting the consistency with additional liquid as needed.
Plate and Serve
  1. Spread a generous dollop of the smoky almond cream on each plate.
  2. Arrange the fondant sweet potatoes on top and drizzle with the warm rosemary oil.
  3. Garnish with crushed smoked almonds and fresh micro herbs if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 19000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Choose firm sweet potatoes for the best texture. Cut them evenly for even cooking. Store leftovers in an airtight container for up to 3 days.

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