Description

This elegant Sweet Potato Fondant recipe features tender, braised sweet potato squares infused with garlic and thyme, served with a creamy, smoky almond sauce and a fragrant rosemary-infused olive oil. Perfect as a sophisticated side dish or a light vegetarian main, it combines rich textures and fresh herbal notes for a delightful, gourmet experience.

Ingredients

Scale

Sweet Potato Fondant

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

Smoked Almond Cream

100 g smoked almonds
120 ml (½ cup) water or vegetable stock
1 tbsp olive oil
1 tsp lemon juice
Salt, to taste

Rosemary Oil & Garnish

50 ml olive oil
1 small sprig rosemary
Micro herbs (micro basil or micro coriander)
Crushed smoked almonds (optional)

Instructions

Infuse the Rosemary Oil: Warm 50 ml of olive oil gently over low heat with the small sprig of rosemary for 5 to 7 minutes. Remove from heat and allow the oil to infuse while preparing the rest of the dish.
Sear the Sweet Potatoes: Cut the peeled sweet potatoes into thick, even squares approximately 4-5 cm wide. In a pan over medium heat, melt the butter with the olive oil. Add the sweet potato pieces in a single layer and cook for about 5 minutes or until the bottoms are a deep golden brown.
Braise Gently: Flip the sweet potato squares over. Add the smashed garlic cloves, fresh thyme sprigs, salt, and pepper to the pan. Pour in vegetable or chicken stock until it comes halfway up the sides of the sweet potatoes. Reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes, or until the potatoes are tender but still hold their shape.
Make the Smoked Almond Cream: In a blender, combine the smoked almonds, water or vegetable stock, lemon juice, and olive oil. Blend until smooth, adding more liquid as needed to reach the desired creamy consistency. Season with salt to taste.
Plate and Serve: Spoon a generous amount of the smoked almond cream onto each plate. Place the braised sweet potato fondant squares on top. Drizzle with the rosemary-infused olive oil and garnish with micro herbs and crushed smoked almonds, if using, to add texture and freshness.

Notes

For a vegan version, use vegetable stock and replace butter with a plant-based margarine or extra olive oil.
Ensure the sweet potato pieces are cut evenly to promote uniform cooking.
The smoked almond cream can be made ahead and refrigerated, just warm gently before serving.
Use fresh micro herbs for the best flavor and presentation.
The rosemary-infused oil can be stored in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Contemporary European

Keywords: Sweet Potato Fondant, Smoked Almond Cream, Rosemary Oil, Braised Sweet Potatoes, Vegetarian Side Dish, Gourmet Potato Recipe