- 2 large sweet potatoes
- 2 cloves garlic
- Kosher salt
- 1/3 cup mayonnaise
- 1 1/2 tablespoons extra-virgin olive oil
- Freshly ground pepper
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.
Per serving: Calories: 236; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 1 gram; Total carbohydrates: 14 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 7 milligrams; Sodium: 276milligrams
Photograph by Tina Rupp