Curry-Spiced Sweet Potato Pavé

Methods

1. Preheat the oven to 325°F (160°C). Lightly grease a loaf pan and line it with parchment paper, leaving an overhang on both sides.
2. Using a mandoline or a sharp knife, slice the sweet potatoes into very thin (2–3 mm) slices.
3. In a large bowl, whisk together the melted butter, olive oil, heavy cream, The Holly Tree Organic Curry Powder, Organic Turmeric Powder, Organic Black Pepper Powder, Organic White Pepper Powder, thyme (if using), and salt.
4. Toss the sweet potato slices gently in the curry cream mixture until evenly coated.
5. Arrange the slices neatly in overlapping layers inside the loaf pan, pressing down lightly after every few layers to create a compact stack.
6. Cover tightly with foil and bake for 75–90 minutes, or until the potatoes are completely tender when pierced with a knife.
7. Remove from the oven and place a second loaf pan or a weighted tray on top. Allow to cool, then refrigerate for at least 6 hours or overnight to compress the layers.
8. Carefully lift the pavé from the pan and cut into neat rectangles or squares.
9. Heat a non-stick or cast-iron skillet with a little butter and olive oil. Sear each piece for 2–3 minutes per side until deeply golden and crisp.
10. Transfer to a serving plate and garnish with chopped parsley and a light dusting of The Holly Tree Organic Curry Powder.