Baked sweet potatoes with truffle mayo
Difficulty
Easy 👌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 |
Utensils
- oven
- cutting board
- knife
- large mixing bowl
- small mixing bowl
- pastry brush
- baking sheet
- parchment paper
- small frying pan
Nutrition per serving
1042
11 g
72 g
121 g
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!
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