Smashed Sweet Potatoes with Aioli
 

Smashed Sweet Potatoes with Aioli

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This makes a great side dish and the garlic-chive aioli really elevates the sweet potatoes.

SERVING SIZE

4 as a side

INGREDIENTS

2 sweet potatoes, peeled

2 tablespoons olive oil

1/2 teaspoon Dijon mustard

1 egg yolk

2 teaspoons lemon juice

1/4 cup olive oil

1 garlic clove, minced

1 tablespoon chives or green onion (green part only), minced

salt and pepper to taste

 

INSTRUCTIONS

Preheat the oven to 415 degrees Fahrenheit.

Slice the sweet potatoes into 1-inch pieces. Bring water to boil in a medium saucepan and dump in the sweet potatoes. Cook until they are very tender, 20-30 minutes. Drain and let cool.

Line a baking sheet with a Silpat or parchment paper. Arrange the sweet potato slices on the baking sheet and gently crush with a fork. You want the potatoes to stay intact, but be spread out. We found a criss-crossing motion with the forks worked best. Brush the smashed potatoes with 1 tablespoon olive oil and season with salt. Bake for 15 minutes, then flip the sweet potatoes and brush them with the other tablespoon olive oil. Bake for another 15 minutes, or until beginning to turn golden brown.

To prepare the aioli, whisk together the Dijon mustard, egg yolk and lemon juice until combined. Slowly drizzle in the olive oil, whisking while drizzling, until emulsified. Add in the minced garlic and chives. Season with salt and pepper to taste.

To serve, drizzle the smashed sweet potatoes with the garlic-chive aioli. Enjoy!

  PRINT VERSION

vegetable plate

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