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Categories:
garlic kosher salt egg yolk white wine vinegar water lemon juice saffron extra-virgin olive oil sweet potatoes extra-virgin olive oil kosher salt
Viewed: 39 - Published at: 3 years agoIngredients
- 3 garlic cloves, chopped
- 1 teaspoon kosher salt
- 1 large egg yolk
- 1 tablespoon white wine vinegar
- 1 tablespoon warm water
- 1 tablespoon lemon juice
- 1 dash saffron
- 1 13 cups extra virgin olive oil
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 dash kosher salt
Method
- Aioli:.
- Lightly sprinkle garlic with a pince of salt and smash it into a paste with the side of a knife.
- Set aside.
- Pour about 2 inches of water into a small saucepan and bring it to a simmer over medium heat.
- In a medium, heatproof bowl whisk together the remaining salt, egg yolk, vinegar, water, lemon juice and saffron until light and frothy.
- Place the bowl over the simmering water and whisk constantly for about 20 seconds.
- Remove from the heat and whisk in the garlic paste.
- While whisking, gradually drizzle in the olive oil until a smooth and thick sauce is formed.
- Store in the refrigerator until ready to use.
- Sweet Potatoes:.
- Preheat oven to 425 degrees F.
- Put a baking sheet on the center rack of the oven and preheat for 10 minutes.
- Quarter the sweet potatoes and leave the skins on.
- In a large bowl, toss the wedges with olive oil.
- Remove the warm baking sheet from the oven and place the wedges on the pan, cut-side down.
- Space them out evenly.
- Bake for about 15 minutes or until their bottoms are lightly browned.
- After 15 minutes, turn the wedges so that the other side comes in contact with the hot baking sheet.
- Bake for another 15 minutes.
- To serve, arrange the sweet potatoes on a platter and sprinkle with salt.
- Drizzle the potatoes with the aioli.
