Baked sweet potatoes with truffle mayo

Baked sweet potatoes with truffle mayo

Based on 40 ratings

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
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
MetricImperial

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 chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-julienne

How to julienne

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal1042
Protein11 g
Fat72 g
Carb121 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!

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