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!
Serves
4
Difficulty
Easy
Preparation
10 min
Cooking
20 min
Budget
Inexpensive
Ideal with Fleur de sel
Ingredients
- 2 medium sweet potatoes,
- 2 handfuls of flaked almonds,
- 1/2 bunch of fresh flat-leaf parsley,
- Pepper,
- Olive oil
Preparation
-
Start by rinsing and peeling the sweet potatoes. Using a mandolin or a sharp knife, cut them into fairly thin slices.
-
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 pinches of Fleur de Sel.
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In a small frying pan, lightly brown the almonds.
-
Arrange elegantly on a plate with the almonds and fresh parsley.
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