by kirra » Sun Feb 05, 2012 12:39 am
Roasted Sweet Potatoes with Red Pepper Aioli
Ingredients:
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
Preparation:
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.
[b][size=150]Roasted Sweet Potatoes with Red Pepper Aioli[/size]
Ingredients:[/b]
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
[b]Preparation:[/b]
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.