Spiced sweet potato stack with rosemary white bean cream, almond green beans, and balsamic red onion

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the sweet potato slices on the tray and toss them with 2 tablespoons (30 ml) olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the sweet potatoes roast, make the cream. In a small skillet over medium heat, warm 1 teaspoon (5 ml) olive oil and sauté 2 garlic cloves with the rosemary for 1 minute, without letting them burn.

4. 4

   Transfer the cooked white beans, sautéed garlic and rosemary, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and water to a blender. Blend until very smooth. If desired, warm it for 2 minutes in a small saucepan over low heat before serving.

5. 5

   Toast the sliced almonds in a large dry skillet over medium heat for 2 to 3 minutes, stirring, until lightly golden. Remove and set aside.

6. 6

   In the same skillet, add 1 teaspoon (5 ml) olive oil and sauté the green beans with a pinch of salt for 4 to 5 minutes, until tender but still vibrant. Add the toasted almonds, toss, and set aside.

7. 7

   In another skillet, heat the final teaspoon (5 ml) olive oil over medium heat. Add the red onion and cook for 5 minutes with a pinch of salt. Add the remaining garlic clove, balsamic vinegar, and maple syrup. Cook 4 to 5 minutes more, stirring, until the onion is soft and glossy.

8. 8

   To plate, spread a generous base of rosemary white bean cream on each plate. On top, build a stack by layering the roasted sweet potato slices. Arrange the almond green beans on the side and finish with the balsamic red onion over or around the stack.

9. 9

   Sprinkle with chopped fresh parsley and serve immediately, with the remaining bean cream on the side if you want extra sauce at the table.