Given the choice, I’d choose sweet potatoes over regular potatoes 9 times out of 10. They’ve got so much more going for them – more flavorful, more colorful, and more nutritious – all things that you probably already know. Just like their colorless brethren, they can be delicious in so many different preparations.
The best white potato I’ve ever eaten was a smashed one. Boiled, smashed, seasoned with savory garlic and spices, and oven-roasted to crisp perfection. When those smashed potatoes haunted me in food-vision last week, I only had sweet potatoes on hand and that was fine by me.
My logic was simple behind this recipe: If you can do it with a regular potato, you can do it with a sweet potato. And as it turns out, you can. The preparation and cook time is slightly different and so is the end result.
While your sweet potatoes are roasting, you have plenty of time to make the aioli that is going to blow your mind. Now, before you get scared off by the word “aioli,” I’ll share a secret with you. We had never made an aioli or even tried to make one before this recipe. It took 1 attempt, 1 bowl, 4 ingredients, and 1 blender. And what we ended up with was a decadent, creamy, sauce that tastes a little bit like crack.
Just a quick note for blending the aioli – you can use a regular blender, but I found it much easier to use an immersion blender in this instance. If you have one, definitely use it! If not, you can find one on Amazon for relatively cheap.
Drizzle and dip at your own risk – this aioli can make an addict out of anyone.
- 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
- 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 you've 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 – that's when they're 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.