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 27 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

How to chop green herbs

How to prepare garlic

How to julienne

How to toast nuts

Utensils

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

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!