Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Sweet Potatoes with Aioli
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 236
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 1 grams
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 236
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 1 grams
Ingredients
Directions
- Preheat the oven to 375 degrees. Pierce the sweet potatoes a couple of times with a fork and roast on a small baking sheet until soft, about 50 minutes.
- Smash the garlic cloves and sprinkle with a pinch of salt. Using the flat side of a large knife, mash the mixture into a coarse paste. Add to the mayonnaise along with about 2 tablespoons water. Gradually whisk in the olive oil and season with pepper.
- Halve each sweet potato lengthwise, sprinkle with salt and pepper and top with the aeoli.
