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Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

Delicious Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

A delightful creation combining earthy sweet potatoes with lush smoked almond cream and rosemary oil, perfect for family gatherings or intimate dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fondant
  • 2 medium sweet potatoes Select firm, evenly cut pieces
  • 2 tablespoons olive oil Can substitute with avocado oil
  • 2 tablespoons butter Can swap with vegan margarine
  • 2 cloves garlic Fresh cloves preferred
  • 1 tablespoon thyme Fresh thyme provides flavor
  • 1 cup vegetable stock Essential for braising
For the Smoked Almond Cream
  • 3/4 cup smoked almonds Can substitute with regular almonds and smoked paprika
  • 1/2 cup water Or additional vegetable stock
  • 1 tablespoon lemon juice Can replace with vinegar
For the Garnish
  • 1 sprig rosemary Fresh rosemary preferred
  • 1 tablespoon micro herbs Can substitute with parsley or chives

Equipment

  • saucepan
  • Skillet
  • Blender
  • measuring cups
  • measuring spoons
  • spatula
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Warm 1/4 cup of olive oil in a small saucepan over low heat for 5–7 minutes. Add a sprig of fresh rosemary to steep.
  2. Peel and slice 2 medium sweet potatoes into thick squares, about 4–5 cm each.
  3. Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a heavy skillet over medium heat. Add the sweet potato squares in a single layer and sauté for 5 minutes.
  4. Turn the sweet potatoes gently, add 2 minced garlic cloves, and 1 tablespoon of fresh thyme. Season with salt and pepper, then cover halfway with vegetable stock. Braise on low heat for 20–25 minutes.
  5. Blend 3/4 cup of smoked almonds, 1/2 cup of water, 1 tablespoon of lemon juice, and a pinch of salt until smooth. Adjust liquid for desired consistency.
  6. Once done, remove the sweet potato fondant from the skillet and let them rest. Spread smoked almond cream on plates, place fondant on top, drizzle with rosemary oil, and garnish with micro herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Use fresh ingredients and taste to adjust seasoning before serving. This recipe is perfect for meal prep, prepare cream and fondant separately, then assemble before serving.

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