Prep 10 mins
Cook 30 mins
Easy to make, but be careful because there is raw egg in this recipe. Delicious!
- 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 1⁄3 cups extra virgin olive oil
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- 1 dash kosher salt
- 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.