Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Roasted Sweet Potatoes with Red Pepper Aioli

		0
		0
		0
		0
		0

READ REVIEWS (0)

Roasted Sweet Potatoes with Red Pepper Aioli

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

1 hr total
15 mins prep

Recipe Filed Under
Vegetable, Sweet Potato & Yam, Roasting, Easy, Vegetarian, Healthy, Side Dish, Fall, Thanksgiving

Provided By: Paul Grimes

Would you say this recipe is...

+ VOTE NOW

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

Serves:

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.