For the Sweet Potato Medallions
Wash and pat dry the sweet potatoes. Season to taste with salt, pepper and olive oil.
Preheat the oven to 180 degrees and bake in an oven for about 25 to 35 minutes.
Grind a mix of sea salt, black pepper, cumin powder and olive oil.
After taking the potatoes out of the oven- 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 with olive oil to a golden brown.
For the Spring Onion Sauce:
Simmer the milk and cream along with grated nutmeg, 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.
Place the sweet potato medallions on a plate, and pour spring onion cream on and around to adorn. Top it with some basil oil and spring onion greens.
Key Ingredients: sweet potatoes, salt, black pepper, dates, rice flour, tamarind, olive oil, cream, condensed milk, spring onion, black papper, nutmeg, basil