Smashed Sweet Potato With Garlic Aioli

Often we overlook the side dishes, the supporting act to our main meals. This dish may outshine the main dish you’re serving though. It tastes so good.

Sweet potato is a great accompaniment to meats, fish or starring as a vegetarian hero. It is filling and a great source of ‘good carbs’ if you need extra fuelling for intense exercise. Best of all it tastes so good. This simple recipe highlights the flavour of the sweet potato. By caramelising the edges, it changes the taste to sweet. The garlic aioli adds to the flavour, with a hint of lemon, it makes my mouth water just thinking about it.

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Smashed Sweet Potatoes With Garlic Aioli

SWEET POTATOES:
  • 2 large sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • Garlic powder, for sprinkling on top
  • 1/3-1/2 cup fresh parsley, minced
GARLIC AIOLI:
  • 1 large or 2 small garlic cloves
  • 1 teaspoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup paleo mayo
  • Salt and pepper, to taste

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  1. Preheat oven to 190C.
  2. Cut the sweet potatoes into rounds, about 2cm thick.
  3. Place the sweet potatoes into a baking pan and coat with oil, salt and pepper.
  4. Bake for 20 minutes, then turn the sweet potato rounds over and bake for a further 15 mins.
  5. Meanwhile, to prepare the aioli: add the garlic into the TM bowl and process on speed 4-5 until minced. Add the olive oil and sauté the garlic on 90 degrees/speed 2/1 minute. Then add the rest of the ingredients and process speed 3/20-30 seconds or well combined. Scrape into a bowl and set aside.
  6. The sweet potatoes should now be tender. With a fork, break the rounds open and smash them down a bit.
  7. Bake for a further 20 mins or until cooked through and caramelised on the tips.
  8. Serve on a platter and drizzle over the garlic aioli. Set the remaining aioli in a dish to the side (you will want more).

I first served this dish with a roast chicken and it stole the show. I was asked for seconds of the sweet potato by the kids, and I helped myself at the same time. This would make a lovely lunch option for something different. If taking it to work, carry the aioli separately. First reheat the sweet potato, and then top with the aioli. It would also be a great easy dish to build on for a ‘Meatless  Monday’ option.

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If you’re a little bored with the humble roast spud, or looking for a new sidekick for those tasty meals, give this a try and look at the sweet potato with a new love. The struggle will be not wanting to eat it all the time and over doing those ‘good’ carbs.

Brooke x

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3 thoughts on “Smashed Sweet Potato With Garlic Aioli

  1. Pingback: Paleo Curried Cauliflower | Evolved Paleo

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