Fondant Rosemary Sweet Potatoes

These were so good I used white sweet potatoes! Recipe came from a blog and I had it tucked away for over 2 years! Try it very elegant presentation! And yes you can see from the serving plate I forgot to take a picture until after everyone had served!

• 2 California Sweet potatoes 
• cold water
• 1 tablespoon vegetable oil
• sea salt
• black pepper, freshly ground
• 1 tablespoon butter
• 2 rosemary sprigs, fresh (plus more for garnish)
• 1/2 C chicken stock 
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Directions

Preheat oven to 425 F. 

Peel sweet potatoes and slice off pointed ends to create flat bases. Slice in half so you have 4 total pieces. Make as even to each other as possible in terms of height and width. 

Place in a bowl and cover with cold water. Soak for 5 minutes and place on paper towels. Pat dry. 

Heat vegetable oil in a pan on the stove (If you have a cast iron skillet, use it to skip a step later. If not, use a regular pan like I did). When the oil begins to shimmer and move in the pan, add the potatoes, prettiest side down. Cook for 4 minutes and season the top with salt and pepper. 

Turn the potatoes over and cook the other side for 4 minutes or until browned and slightly crisp. Season this side with salt and pepper as well.

Use tongs and a paper towel to blot out the remaining oil and add butter and rosemary sprigs to the pan. When the butter melts and begins to brown, use tongs and brush rosemary over all of the potatoes.

 If using a cast iron skillet, add chicken stock and transfer to the oven. If you're using a regular pan, transfer your potatoes, butter and herbs to an oven safe pan. I used a small bread loaf pan. Pour in the chicken stock and place in the oven. 

Cook for roughly 20 minutes or until the a knife can pierce the entire potato. 

Serve with fresh rosemary garnish.