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