Search

Baked sweet potatoes with truffle mayo

Based on 33 ratings
Sponsored

Anne Mühlmeier

Contributor

foodbyannie.com

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
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

Utensils

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

How-To Videos

How to chop green herbs

How to prepare garlic

How to julienne

How to toast nuts

Nutrition per serving

Cal
1042
Protein
11 g
Fat
72 g
Carb
121 g

  • 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

    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!
    • 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!

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement