Directions:

1. Peel sweetpotatoes, and diagonally cut them into 8 thick pieces. Pre-cook them in boiling water for approx. 5 minutes. Filter the water out and place the sweetpotatoes on paper towels to drain.
2. Chop up walnuts and roast them in a pan without fat, then put them in a bowl. Cut the brie into 8 pieces and press the slices into the bowl of walnuts. Wash the figs and spread them out to let them dry. Strip the bottom needles away from the rosemary twigs, so that only a bundle of rosemary is left in the end.
3. Heat up oil in a coated pan. Fry sweetpotatoes for approx. 4 minutes. Season with Fleur de Sel, pepper and allspice, and drizzle the lemon juice over the potatoes. Take the potatoes out of the pan to cool.
4. Finally on each slice of sweetpotato tower one piece of brie, another piece of sweetpotato and 1/4 of 1 fig. Finally stick a rosemary twig in the middle to keep the tower together.

Preparation: approx. 25 minutes