Baked sweet potatoes with truffle mayo

Nutrition per serving

• Step 1/5

  
  • 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

  
  • 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

  
  • 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

  
  • 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!