SWEET POTATO FONDANT

Steps:

• Peel the sweet potatoes and trim down until they are (3in) long so you are left with cylindrical sections. Place these on your chopping board and cut each one into (3/4in) slices, then use a straight-sided cutter to stamp out (1 1/2in) rounds.
• Heat a frying pan over a medium heat and add the butter and oil. Add the sweet potato discs and cook for 2-3 minutes on each side, until golden. Season to taste and pour in enough stock to come three-quarters of the way up the sweet potatoes.
• Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes without moving the potatoes, until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over carefully with a spatula. You will notice that the bottoms have started to brown and caramelise. Cook for 3-4 minutes, until browned and completely tender.
• Note: Make the sweet potato fondants up to 2 days in advance and keep covered in the fridge until needed. Reheat on a baking sheet at 350°F for 10 minutes. They also keep well in a cool oven.