Introduction

Sweet Potato Fondant with Smoked Almond Cream and Rosemary Oil is a delightful twist on a classic dish. The tender, braised sweet potatoes pair beautifully with a rich, smoky almond cream and fragrant rosemary oil, creating a harmonious blend of flavors perfect for any occasion.

The image shows seven golden-brown crispy cubes cooking in a black pan, each topped with small sprigs of fresh green herbs. The cubes have a well-seared, caramelized crust with a slightly rough texture, glistening with oil. The pan surface is hot and shiny with small bubbles of cooking oil around the cubes, and there are a few slices of garlic visible. The scene is close-up, focusing on the juicy texture and rich color contrast between the browned edges and slightly toasted sides. photo taken with an iphone --ar 4:5 --v 7

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 gently warming 50 ml olive oil with the rosemary sprig over low heat for 5–7 minutes. Remove from heat and let it infuse while you prepare the rest of the dish.
Step 2: Cut the peeled sweet potatoes into thick, even squares about 4–5 cm each. Melt the butter with 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 5 minutes until the bottoms are deep golden brown.
Step 4: Flip the sweet potatoes gently. Add smashed garlic cloves, fresh thyme sprigs, salt, and pepper to the pan.
Step 5: Pour in enough stock to come halfway up the sides of the potatoes. Reduce heat to low, cover the pan, and simmer for 20–25 minutes until the potatoes are tender but still hold their shape.
Step 6: While the potatoes are cooking, make the smoked almond cream by blending smoked almonds with water or vegetable stock, lemon juice, and 1 tbsp olive oil until smooth. Adjust the liquid to achieve your desired consistency and season with salt to taste.
Step 7: To serve, spoon a generous amount of almond cream onto each plate. Place the fondant sweet potato on top, drizzle with the infused rosemary oil, and garnish with micro herbs and crushed smoked almonds, if using.

Tips & Variations

Substitute smoked almonds with regular almonds and add a small smoked paprika pinch for a similar smoky flavor.
Use vegetable stock to keep the dish vegetarian or chicken stock for added richness.
For a smoother almond cream, soak the almonds in water for an hour before blending.
Try garnishing with different micro herbs like micro mint or micro arugula for a fresh twist.

Storage

Store any leftover sweet potato fondant and almond cream separately in airtight containers in the refrigerator for up to 2 days. Reheat the fondant gently in a pan over low heat with a splash of stock to retain moisture. Warm the almond cream in a small bowl over low heat, stirring occasionally.

How to Serve

A close-up of a square piece of golden-brown caramelized block resting on a smooth white sauce spread in a circle on a white plate. The caramelized block has a shiny, slightly charred top surface with a rich amber color and a glossy texture. On top, there are small green microgreens adding a fresh touch, and a woman's hand is carefully dripping oil from a small dark brown bottle onto the dish. The white plate is placed on a white marbled surface, with a blurred background showing warm lights and out-of-focus green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular almonds instead of smoked almonds?

Yes, you can use regular almonds. To mimic the smoky flavor, consider adding a small pinch of smoked paprika or lightly toast the almonds before blending.

Is this recipe suitable for vegans?

You can make this recipe vegan by using olive oil instead of butter and choosing vegetable stock over chicken stock. The rest of the ingredients are plant-based.