Sautéed sweet potatoes and slivered almonds
An original recipe, delicately sweet-salty and slightly crunchy, to enjoy on its own or with a fillet of fish or seasonal vegetables. Our recipe for sautéed sweet potatoes and slivered almonds with thyme and rosemary combines the sweet sweetness of sweet potatoes, the slightly bitter notes of almonds and the intense scents of thyme and rosemary. It's a gourmet, generous and delicately crunchy recipe to pair with a soft-boiled egg, a few grilled vegetables, a piece of red meat or even a fish fillet. An original idea to share!
Tips :
Our tip for releasing all the flavors of your dish and sublimating it while playing with textures: our Garden Intense thyme and rosemary crunch. The combination of the heady, balanced scents of thyme and the intense flavors of rosemary crystallized with Le Guérandais Guérande Salt. A powerful seasoning, full of fragrance and with a delicate crunch that will give added depth to your sautéed sweet potatoes and flaked almonds, as well as to all your meat, fish and seasonal vegetable recipes.
Our Jardin Intense thyme and rosemary crunch is a real kitchen essential that can be used with a turn of the mill, added before or after cooking, and adds great taste and texture to your dishes.
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Serves 4
Difficulty
Easy
Preparation
10 min
Cooking
20 min
Budget
Inexpensive
Ideal with Fleur de sel
Ingredients
Serves 4
- 2 medium sweet potatoes,
- 2 handfuls slivered almonds,
- 1/2 bunch fresh flat-leaf parsley
- Pepper,
- Olive oil,
- Croquant de Thym et Romarin Jardin Intense.
Preparation
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Start by rinsing and peeling the sweet potatoes. Using a mandolin or a sharp knife, cut them into fairly thin slices.
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Heat a frying pan with a drizzle of olive oil. Arrange the sweet potatoes and sauté until golden-brown. Season with pepper and gently add a few grinds of Jardin Intense Crunchy Thyme & Rosemary.
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In a small frying pan, lightly brown the almonds.
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Arrange elegantly on a plate with the almonds and fresh parsley.
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