Roasted Garlic Sweet Potatoes + Aioli

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Servings: 2

Prep Time: 00:00

Cook Time: 00:00

roasted sweet potatoes:

3 - 4 sweet potatoes, sliced lengthwise into fries

2 tbsp olive oil

1/2 tsp each, cumin and cinnamon

2 gloves of garlic, crushed

pinch of each, salt & pepper


200 ml neutral plant oil (e.g. sunflower seed oil)

1 whole egg

1 tsp. dijon mustard

1 pinch each, salt and pepper

1/2 Juice of lemon

4 gloves of garlic

1 red chili

1 thumb sized piece of ginger

1 tbsp oil


1preheat oven to 200C degrees

2line a baking tray with parchment paper

3toss sweet potatoes with spices and olive oil

4scatter them out on a tray and bake for about 30- 40min

5chop garlic, ginger and chili thinly and roast them in a small pan in 1 tbsp of neutral oil until golden and crisp

6if you have a handheld blender, put everything in the jug and place your blender on the bottom of it. Turn it on and almost in a slow-motion move pull the blender out of the jug. A creamy mayonnaise should be the result


8place egg, mustard in a bowl and whisk together. Start to add oil bit by bit, continuing whisking until emulsified to a thick creamy sauce. Season.

9add the roast chili, ginger& garlic and stir to combine

10serve in a nice bowl

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