Japanese sweet potatoes are extremely high in complex carbohydrates and fiber. They are also rich in potassium, iron, and copper. The sweet potatoes pair perfectly with a creamy turmeric aioli, which is rich in antioxidants and full of anti-inflammatory properties.
INGREDIENTS:
- 3-4 medium Japanese sweet potatoes
- Olive oil
- Salt + pepper to taste
TURMERIC AIOLI:
- 1 egg
- ½ cup grapeseed oil (or neutral oil of choice)
- ½ cup olive oil
- 1 tsp salt
- 1 garlic clove
- ¼ tsp Dijon mustard
- 1 tsp turmeric
- ½ tbsp lemon juice
DIRECTIONS:
Preheat oven to 450F. While the oven preheats, wash and slice the sweet potatoes. Drizzle olive oil and salt and massage all over.
Place sweet potatoes on a parchment or foil-lined baking sheet with another drizzle of oil. Bake for 35-45 minutes, flipping once, until golden brown and soft in the middle.
Allow the potatoes to slightly cool. Drizzle aioli over top with sesame seeds, or simply dip them on the side.
The fastest method of making aioli is using an immersion blender. Place room temperature egg in a glass or plastic tall jar. Pour oil gently over the top and allow to separate for a few seconds.
Place the immersion blender on top of the egg and hold steady for 15 seconds, until the aioli begins to emulsify. Slowly begin lifting the sides of the blender to allow the oil to emulsify. Once very thick and fully combined, add salt, garlic, turmeric, mustard and lemon juice. Mix with the blender until fully combined. Drizzle 1 tbsp of cold water to thin out for a thinner consistency.
Enjoy!
