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Roasted Sweet Potatoes with Red Pepper Aioli

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Roasted Sweet Potatoes with Red Pepper Aioli

Roasted Sweet Potatoes with Red Pepper Aioli
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Skip the childish casserole with marshmallows - these sweet potatoes are for the grownups. And though it's impressive, the red-pepper aioli is a snap to make.


  • 12 small sweet potatoes (about 5 by 2 inches), 4 1/2 -5 pounds
  • 2 large garlic cloves
  • 1 (3.5-ounce) jar roasted red peppers (drained)
  • 3 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil


  • Put rack in middle position and preheat oven to 400F. Lay a sheet of aluminum foil on rack underneath or on floor of oven to catch any drips.
  • Prick sweet potatoes 3 or 4 times with a fork. Lay potatoes on middle rack and roast until tender, 45 to 50 minutes.
  • Drop garlic into feed tube of food processor with motor running to finely chop. Stop motor, then add remaining ingredients and process until smooth.
  • To serve, make a lengthwise slice into top of roasted sweet potato and push from both sides with fingers to open. Spoon a dollop of aioli into potato. Serve additional aioli on side.