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Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil

Savory Sweet Potato Fondant with Smoked Almond Cream Delight

A gourmet twist on Sweet Potato Fondant with Smoked Almond Cream & Rosemary Oil, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Cut into thick squares for even cooking.
  • 2 tablespoons Olive Oil Vegetable oil works as a substitute if needed.
  • 2 tablespoons Butter Use vegan margarine for a vegan version.
For the Flavoring
  • 2 cloves Garlic Minced for aromatic flavor.
  • 4 sprigs Fresh Thyme Dried thyme can be used as a substitute.
  • 1 sprig Rosemary Infuses the oil with fragrant flavor.
For the Smoked Almond Cream
  • 1 cup Smoked Almonds Regular almonds with smoked paprika can substitute.
  • 1/2 cup Lemon Juice Fresh juice ensures the best flavor.
  • 2 cups Vegetable or Chicken Stock Low-sodium is preferable.
For Finishing Touches
  • 1 cup Micro Herbs Choose your favorite variety.
  • 1/4 cup Crushed Almonds Toast them for added flavor if desired.

Equipment

  • small saucepan
  • large heavy skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Prepare Rosemary Oil: Warm 1/4 cup of olive oil over low heat with a sprig of fresh rosemary for 5–7 minutes. Remove from heat and steep.
  2. Sear Sweet Potatoes: Cut sweet potatoes and sear in a skillet with butter and olive oil for about 5 minutes until golden.
  3. Braise the Sweet Potatoes: Flip the sweet potatoes, add garlic and thyme, season, and pour in stock. Cover and cook for 20–25 minutes.
  4. Make Smoked Almond Cream: Blend smoked almonds, water or stock, lemon juice, and olive oil until smooth.
  5. Serve and Garnish: Spread almond cream on a plate, top with sweet potatoes, drizzle with rosemary oil, and sprinkle with crushed almonds and micro herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 200mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Ensure even cuts for sweet potatoes to promote even cooking and prevent mushiness. Gently reheat leftovers in a skillet.

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