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Sweet Potato Fondant with Smoked Almond Cream

Fondant-style sweet potatoes braised in butter and stock, served with a silky smoked almond cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Fondant
  • 3 sweet potatoes large
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 2 cups vegetable stock
  • 1 tsp salt
  • 0.5 tsp black pepper
Smoked Almond Cream
  • 1 cup blanched almonds
  • 0.75 cup heavy cream
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil

Equipment

  • Oven-safe skillet
  • Blender
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Peel and cut sweet potatoes into thick cylinders.
  2. Heat butter and olive oil in an oven-safe skillet.
  3. Season and sear sweet potatoes on both sides until golden.
  4. Add garlic and stock, then transfer skillet to oven.
  5. Braise 30–35 minutes until tender and glazed.
  6. Blend almonds, cream, smoked paprika, olive oil, and salt until smooth.
  7. Warm almond cream gently before serving.
  8. Plate sweet potatoes and spoon cream over top.

Notes

Do not overcook to preserve shape and texture.