Roasted Sweet Potatoes with Red Pepper Aioli

Roasted Sweet Potatoes with Red Pepper Aioli

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Paul Grimes

1 hr total 15 mins prep Full Screen

Servings

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.

Ingredients

• 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

Directions

• 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.

• Filed under:
• Vegetable,
• Sweet Potato & Yam,
• Roasting,
• Easy,
• Vegetarian,
• Healthy,
• Side Dish,
• Fall,
• Thanksgiving

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