Baked sweet potatoes with truffle mayo

Name: Baked sweet potatoes with truffle mayo
Prep time: 1200 s
Cook time: 900 s
Total time: 2100 s
Yield: 2 Servings
Ingredients: 2 sweet potatoes (large); 4 tbsp mayonnaise; 4 tsp truffle oil; 300 g beetroot; 1 clove garlic; 10 g oregano; 5 g rosemary; 3 tbsp olive oil; 2 tsp cane sugar; 1 tsp paprika powder; 20 g pine nuts; 50 g sour cream; chives for serving; salt; pepper

Based on 26 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	sweet potatoes (large)
4 tbsp	mayonnaise
4 tsp	truffle oil
300 g	beetroot
1 clove	garlic
10 g	oregano
5 g	rosemary
3 tbsp	olive oil
2 tsp	cane sugar
1 tsp	paprika powder
20 g	pine nuts
50 g	sour cream
	chives for serving
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

pastry brush
baking sheet
oven
2 small mixing bowls
small frying pan
parchment paper
cutting board
knife
large mixing bowl

Nutrition per serving

Cal
1042

Protein
11g

Fat
72g

Carb
121g

Step 1/5

Preheat oven to 220°C/425°F. Julienne beetroot and transfer to a mixing bowl. Salt to taste and set aside to marinate.

300 g beetroot
salt

oven
cutting board
knife
large mixing bowl

Preheat oven to 220°C/425°F. Julienne beetroot and transfer to a mixing bowl. Salt to taste and set aside to marinate.

Step 2/5

Peel and chop garlic. Finely chop oregano and rosemary. Add olive oil, oregano, rosemary, chopped garlic, cane sugar, and paprika powder to a bowl and stir to combine.

1 clove garlic
10 g oregano
5 g rosemary
3 tbsp olive oil
2 tsp cane sugar
1 tsp paprika powder

small mixing bowl

Peel and chop garlic. Finely chop oregano and rosemary. Add olive oil, oregano, rosemary, chopped garlic, cane sugar, and paprika powder to a bowl and stir to combine.

Step 3/5

Halve sweet potatoes and brush with marinade. Transfer sweet potatoes to a parchement-lined baking sheet and bake at 220°C/425°F for approx. 15 min., or until fork-tender.

2 sweet potatoes

pastry brush
baking sheet
oven
parchment paper

Halve sweet potatoes and brush with marinade. Transfer sweet potatoes to a parchement-lined baking sheet and bake at 220°C/425°F for approx. 15 min., or until fork-tender.

Step 4/5

Add pine nuts to a small frying pan over medium heat. Toast for approx. 2 – 3 min., or until golden brown. Add mayonnaise, sour cream, and truffle oil to a small mixing bowl and stir to combine. Season with salt and pepper to taste.

20 g pine nuts
4 tbsp mayonnaise
50 g sour cream
4 tsp truffle oil
salt
pepper

small frying pan
small mixing bowl

Add pine nuts to a small frying pan over medium heat. Toast for approx. 2 – 3 min., or until golden brown. Add mayonnaise, sour cream, and truffle oil to a small mixing bowl and stir to combine. Season with salt and pepper to taste.

Step 5/5

chives for serving

Remove sweet potatoes from oven and mash the inside with a fork. Top with mayonnaise, marinated beetroot, and toasted pine nuts. Garnish with chopped chives and enjoy!