Start by gently warming ¼ cup of olive oil in a small saucepan over low heat, adding a sprig of fresh rosemary. Allow it to infuse for 5–7 minutes.

In a large sauté pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and sear for 5 minutes.

Carefully flip the sweet potatoes to brown the other side, then add 2 cloves of minced garlic and a handful of fresh thyme leaves. Pour in enough vegetable stock to come halfway up the sides of the sweet potatoes.

Cover the pan and let them simmer on low for 20–25 minutes.

In a blender, combine ½ cup of smoked almonds, ½ cup of water or vegetable stock, the juice of 1 lemon, and 1 tablespoon of olive oil. Blend until smooth.

To serve, spoon a generous amount of the smoked almond cream onto each plate and carefully place the fondants on top.

Drizzle the rosemary oil over the dish and garnish with crushed almonds and fresh micro herbs.