Ingredients

2 large sweet potatoes, peeled

2 tbsp unsalted butter

1 tbsp olive oil

2 garlic cloves, smashed

2 sprigs fresh thyme

1 cup vegetable or chicken stock

Salt and pepper, to taste

100 g smoked almonds

120 ml (½ cup) water or vegetable stock

1 tbsp olive oil

1 tsp lemon juice

Salt, to taste

50 ml olive oil

1 small sprig rosemary

Micro herbs (micro basil or micro coriander)

Crushed smoked almonds (optional)

Instructions

Step 1: Infuse the rosemary oil by warming 50 ml olive oil gently with the rosemary sprig over low heat for 5–7 minutes. Remove from heat and let it infuse while preparing the rest of the dish.

Step 2: Cut the peeled sweet potatoes into thick, even squares about 4–5 cm in size. Melt the butter and 1 tbsp olive oil in a pan over medium heat.

Step 3: Add the sweet potato pieces in a single layer to the pan and cook for about 5 minutes, until the bottoms turn a deep golden color.

Step 4: Flip the sweet potatoes carefully. Add the smashed garlic cloves, fresh thyme sprigs, salt, and pepper. Pour in the stock until it comes halfway up the sides of the sweet potatoes. Reduce heat to low, cover the pan, and simmer gently for 20–25 minutes until the sweet potatoes are tender but still hold their shape.

Step 5: To make the smoked almond cream, blend the smoked almonds with water or vegetable stock (120 ml), 1 tbsp olive oil, and lemon juice until smooth. Add more liquid as needed to reach your preferred consistency. Season with salt to taste.

Step 6: To serve, spoon the almond cream onto plates, place the sweet potato fondants on top, drizzle with the rosemary-infused oil, and garnish with micro herbs and crushed smoked almonds if desired.

Tips & Variations

For a richer flavor, use chicken stock instead of vegetable stock if not strictly vegetarian.

Toast the smoked almonds lightly before blending to enhance their smoky aroma.

Replace micro herbs with fresh parsley or chives if unavailable.

Add a pinch of smoked paprika to the almond cream for an extra smoky depth.

If you prefer a vegan version, replace butter with a plant-based alternative or additional olive oil.

Storage

Store any leftover sweet potato fondants in an airtight container in the refrigerator for up to 3 days. Keep the almond cream and rosemary oil separate to preserve their texture and flavor. Reheat gently in a pan over low heat or in the microwave, adding a splash of stock or water if needed to loosen the fondants. Garnish fresh before serving.

FAQs

Can I use regular almonds instead of smoked almonds?

Yes, you can substitute regular almonds if you don’t have smoked ones. For a smoky flavor, try adding a small amount of smoked paprika or liquid smoke to the almond cream.

What can I use instead of micro herbs for garnish?

If micro herbs are not available, fresh herbs like parsley, chives, basil, or coriander work well as alternatives to add color and freshness to the dish.