Recipe: Mounds of sweet potatoes with figs and brie
updated the 12 June 2014 à 23:47To surprise your guests, nothing better than this entre that combines the sweetness of the sweet potato to the strength of Brie cheese. An explosion of flavours in the mouth.
Preparation time: approx. 25 minutes
Enough for 8 people:
2 sweet potatoes
Salt
30g walnut
150g Brie
4 fresh figs
1 tablespoons of oil
Fleur de Sel
Pepper
Jamaica ground spice
Few drops of lemon
8 rosemary springs
Preparation:
- Peel the sweet potatoes. Cut each potato into eight thick slices. Bake for approx. 5 minutes in salted water. Drain them and set aside on paper towels.
- Chop nuts and let them brown in a skillet without fat. Put aside in a small bowl. Cut the brie into eight equal pieces. Press the slices of brie in nuts. Wash and dry figs. Cut them into quarters. Remove the rosemary leaves on the bottom strand, thereby leaving only a small tuft at the top.
- Heat oil in a non-stick pan and let brown the slices of sweet potato on all sides for 4 minutes. Season with pepper, sea salt and allspice. Squeeze a few drops of lemon juice. Remove the sweet potato slices in the pan and let cool.
- On flat, Compile 8 small towers with a slice of sweet potato, 1 piece of Brie, another slice of potato and a fig wedge. Top it all with a rosemary sprig.
Try more sweet potato recipes:
Crispy sweet potatoes with ham.
Marie France Asia, women's magazine
