Smashed Sweet Potatoes with Beet Garlic Aioli
Ingredients
- 2 medium sweet potatoes
- 1–2 teaspoons garlic powder
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon sea salt
- 1/2 tablespoon black pepper
Aioli
- 4 cooked beets
- 2 cloves garlic
- 2 sprigs thyme, leaves removed
- 1 sprig rosemary, de-stemmed
- 1/4 cup extra virgin olive oil
- 1 tablespoon mayo (or vegan mayo)
Preparation
Peel the sweet potatoes.
Slice sweet potatoes into 3/4 inch cylinders.
Heat a large pot of water until boiling and place the sweet potatoes into the water.
Boil for 20-30 minutes, until tender.
Preheat the oven to 400F and line a baking sheet with parchment paper.
Drain the sweet potatoes and allow to cool for a couple of minutes.
Place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact.
Lightly drizzle oil over each one, sprinkle garlic powder, sea salt, and pepper.
Place them in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes.
While the sweet potatoes are cooking, place the aioli ingredients into a food processor and process until completely blended. Scrape down the sides and blend one more time for about 10 seconds.
Remove and allow to cool, garnish with fresh herbs and serve with the garlic beet aioli.
