Warm 1/4 cup of olive oil in a small saucepan over low heat. Add a sprig of fresh rosemary and let it infuse for 5-7 minutes. Remove from heat and steep.

Peel and cut 4 medium sweet potatoes into thick cubes. Melt 2 tablespoons of butter with 2 tablespoons of infused olive oil in a sauté pan.

Cook sweet potatoes in a single layer for about 5 minutes until golden brown, then flip and cook the other side for an additional 5 minutes.

Add 2 cloves of minced garlic and 1 teaspoon of dried thyme to the pan. Season with salt and pepper. Pour enough vegetable stock to reach halfway up the sweet potatoes.

Cover and braise for 20-25 minutes until fork-tender but still holding shape.

In a blender, combine 1 cup of smoked almonds, 1/2 cup of water, and lemon juice. Blend until smooth and pourable.

Spread smoked almond cream on plates, place sweet potato fondant on top, drizzle with remaining rosemary oil, and garnish.