- 1 tbsp olive oil
- 1 sweet potato, peeled and sliced into 1cm/½in thick rounds
- 3 tbsp water
- sprig fresh thyme, leaves only
- salt and freshly ground black pepper
- ½ lemon, juice only
- lemon wedge, to serve
- Heat the oil in a small frying pan and gently fry the sweet potato slices, turning frequently, until lightly golden on both sides.
- Add the water and thyme leaves and season with salt and freshly ground black pepper. Cover and simmer for 6-8 minutes, or until tender. Squeeze in the lemon juice and stir.
- To serve, place the sweet potato fondant onto a plate and garnish with a lemon wedge.