Wash and pat dry the sweet potatoes. Season to taste with salt, pepper and olive oil and bake in an oven for about 15 to 20 minutes. Key Ingredients: sweet potatoes
When cool enough to handle, slice into thick medallions.
Cool and then marinate with the date and tamarind chutney. Dust in rice flour and pan sear in a hot pan to a golden brown.
For the Spring Onion Cream:
Simmer the milk and cream along with spring onions and reduce by half.
Season to taste, transfer in a hand blender add the greens of the scallion and blend to get a gorgeous green scallion flavored sauce
, black pepper
, rice flour
, olive oil
, condensed milk
, spring onion
, black papper