Spicy Sweet Potatoes with Garlic Aioli | HEALTHY Spanish Tapas Recipe

boniato

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower is lower in calories, while regular potatoes are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular chili powder

Smoked paprika adds flavor complexity, while chili powder is more affordable.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is less expensive.

Wash and pat dry 2 large sweet potatoes.

Cut each sweet potato into bite-sized pieces, about 1 inch thick (2.5 centimeters), leaving the skins on.

Add the sweet potatoes into a large bowl and drizzle with 1 tablespoon of extra virgin olive oil (20 milliliters).

Season with sea salt and freshly cracked black pepper, then toss to coat evenly.

Place the sweet potatoes in a baking tray lined with parchment paper, ensuring they are in a single layer and evenly spaced.

Bake in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) for 20-25 minutes, flipping halfway if necessary.

In a small frying pan over medium heat, add 2 tablespoons of extra virgin olive oil (30 milliliters) and heat for about 3 minutes.

Turn off the heat and add 1 teaspoon of hot smoked Spanish paprika (2.5 grams), 1/2 teaspoon of sweet smoked Spanish paprika (1.25 grams), and 1/2 tablespoon of corn starch (4 grams), whisking until smooth.

Heat the pan again over medium heat and slowly add in 1/2 cup of vegetable broth (120 milliliters) while whisking continuously.

Add 1/2 teaspoon of white wine vinegar (3 milliliters) and a pinch of sea salt, whisking for another 2-3 minutes until the sauce thickens slightly.

Remove the sauce from heat and let it sit at room temperature to thicken further.

In a small bowl, combine 1/2 cup of low-fat mayonnaise (120 grams) with a finely grated large clove of garlic.

Squeeze in 1 teaspoon of fresh lemon juice (5 milliliters) and drizzle in 1 tablespoon of extra virgin olive oil (15 milliliters).

Season with sea salt and freshly cracked black pepper, whisking until creamy.

After 20-25 minutes, check the sweet potatoes by piercing with a toothpick; if it goes in easily, they are ready.

Remove the sweet potatoes from the oven and transfer them to a serving dish.

Whisk the brava sauce to bring it back to life and drizzle it over the sweet potatoes.

Top with garlic aioli and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens