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Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil Bliss

Elegant Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil is a comforting, vegetarian-friendly dish that impresses with flavor and presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fondant
  • 4 medium Sweet Potatoes Choose firm, high-quality sweet potatoes.
  • 1/4 cup Olive Oil Can be substituted with vegetable oil.
  • 2 tablespoons Butter Vegan margarine works as a dairy-free alternative.
  • 2 cloves Garlic Fresh minced garlic is preferred.
  • 1 tablespoon Thyme Fresh thyme gives the best taste.
  • 1 cup Vegetable Stock Homemade stock enhances flavor.
For the Smoked Almond Cream
  • 1 cup Smoked Almonds Regular almonds with a bit of smoked paprika work in a pinch.
  • 1/2 cup Water Or vegetable stock for blending.
  • 1 tablespoon Lemon Juice Freshly squeezed juice enhances the flavor.
  • 2 tablespoons Olive Oil Ensure it's good quality for best results.
For Garnish
  • 1/4 cup Crushed Almonds Adds crunch and visual appeal.
  • 1 tablespoon Micro Herbs Use your favorite microgreens for a vibrant finish.

Equipment

  • Saucepan
  • blender
  • sauté pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Gently warm 1/4 cup of olive oil in a saucepan over low heat, adding a sprig of fresh rosemary. Let it infuse for 5-7 minutes, then cool slightly.
  2. Peel and cut sweet potatoes into 4-5 cm thick squares for even cooking. Set aside.
  3. In a sauté pan, heat 2 tablespoons of butter and the infused olive oil over medium heat. Sear the sweet potatoes in a single layer for about 5 minutes until golden.
  4. Flip the potatoes, add 2 cloves of minced garlic and thyme. Season with salt and pepper, then add enough vegetable stock to cover them halfway. Braise for 20-25 minutes until tender.
  5. In a blender, combine 1 cup of smoked almonds, 1/2 cup of water, juice of 1 lemon, and 2 tablespoons of olive oil. Blend until smooth and creamy.
  6. To serve, spread a dollop of smoked almond cream on each plate, place the sweet potato squares on top, drizzled with rosemary-infused oil, and garnish with crushed almonds and micro herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Notes

Expert tips: Ensure even cuts for sweet potatoes, avoid overcrowding the pan, adjust almond cream consistency as necessary, prepare ahead for stress-free serving, and use fresh herbs for optimal flavor.

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