Savory Smashed Sweet Potatoes with Lemon Garlic Aioli

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Chives
  • 4 cloves Garlic
  • 1 Lemon, Zest of
  • 2 Lemons, Juice of
  • 2 Sweet potatoes, medium

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 1/4 tsp Pepper
  • 2/3 tbsp Sea salt

• Oils & Vinegars

  • 13 tbsp Olive oil, quality

Found on thefitchen.com

Description

Ingredients

• 2 medium sweet potatoes
• 3 cloves minced garlic
• 1 Tablespoon quality olive oil
• ½ Tablespoon sea salt
• ½ Tablespoon black pepper
• chives for garnish
• ¾ cup quality olive oil
• juice of 2 lemons
• zest of 1 lemon
• 1 clove minced garlic
• 2 egg yolks
• ¼ teaspoon sea salt
• ¼ teaspoon pepper

Directions

• Peel the sweet potatoes and chop them into ¾ cylinders.
• Heat a large pot of water until boiling.
• Carefully dump the sweet potatoes into the water and allow them to boil for 20-30 minutes, under they are very tender.
• Preheat the oven to 415º and line a baking sheet with parchment paper or oiled aluminum foil.
• Drain the sweet potatoes and allow them to cool for a couple of minutes.
• One at a time, place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact. You want them to spread out just a little bit because it will allow the edges to crisp.
• When youve smashed all of the potatoes, lightly drizzle oil over each one, sprinkle minced garlic, sea salt, and pepper.
• Place in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes. The edges with start to brown and look crispy – thats when theyre done!
• Remove and allow to cool, garnish with fresh chives and serve with this garlic-lemon aioli for maximum flavor impact.
• In a high speed blender, combine garlic, lemon juice, lemon zest, and egg yolks. Mix on a medium speed until well combined.
• Slowly pour olive oil through the hole in the blender lid. Continue blending until the aioli becomes creamy and slightly fluffy.
• Combine garlic, lemon juice, lemon zest, and egg yolks in a bowl, then blend.
• Slowly pour in olive oil while blending on high. Continue blending and moving the blender around until the consistency is creamy and slightly fluffy.