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Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil Recipe

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This elegant Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil is a refined vegetarian dish that combines the rich flavors of slow-braised sweet potatoes with a smoky nutty cream and aromatic rosemary oil. The sweet potatoes are perfectly seared and braised in herb-infused stock to achieve a tender yet structured texture. The smoked almond cream adds a luxurious, creamy contrast, while the rosemary oil enhances the dish with fragrant notes, making it perfect for a sophisticated appetizer or side.

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

  1. Infuse the Rosemary Oil: Warm 50 ml of olive oil gently with a small sprig of rosemary over low heat for 5 to 7 minutes to infuse the oil with the herb’s aroma. Remove from heat and set aside to continue infusing while preparing the rest of the dish.
  2. Sear the Sweet Potatoes: Cut the peeled sweet potatoes into thick, even squares approximately 4–5 cm in size. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a pan over medium heat. Add the sweet potato pieces in a single layer and cook for about 5 minutes until the bottoms turn a deep golden color.
  3. Braise Gently: Flip the sweet potatoes to the other side. Add the smashed garlic cloves, fresh thyme sprigs, salt, and pepper to the pan. Pour in 1 cup of vegetable or chicken stock until it reaches halfway up the sides of the potatoes. Reduce the heat, cover the pan, and simmer gently for 20 to 25 minutes until the sweet potatoes are tender yet still hold their shape.
  4. Make the Smoked Almond Cream: In a blender, combine 100 grams of smoked almonds with 120 ml of water or vegetable stock, 1 tablespoon of olive oil, and 1 teaspoon of lemon juice. Blend until smooth, adding more liquid as needed to achieve the desired creamy consistency. Season with salt to taste.
  5. Plate and Serve: Spoon a generous amount of smoked almond cream onto each plate. Place the braised sweet potato fondants on top of the cream. Drizzle with the infused rosemary oil and garnish with micro herbs and optional crushed smoked almonds for added texture and visual appeal.

Notes

  • Use vegetable stock to keep the dish vegetarian; chicken stock is fine if not strictly vegetarian.
  • Be careful when simmering the sweet potatoes to avoid overcooking, which could cause them to lose shape.
  • For a vegan version, substitute butter with vegan margarine or additional olive oil.
  • The smoked almond cream can be prepared in advance and stored in the refrigerator for up to 2 days.
  • Micro herbs add a fresh, delicate garnish; if unavailable, finely chopped fresh basil or coriander can be used.
  • Adjust salt and lemon juice in the almond cream to balance the smoky flavor.

Keywords: sweet potato fondant, smoked almond cream, rosemary oil, vegetarian appetizer, braised sweet potatoes, micro herbs garnish

Find it online: https://annakocht.com/sweet-potato-fondant-with-smoked-almond-cream-and-rosemary-oil-recipe/