Roasted Sweet Potatoes with Greek Mustard Aioli

5 from 1 vote

Roasted sweet potatoes get a contrasting lift here with this spicy, Greek-mustard aioli. In the foreground is one of my favorite Greek wines, made with the ancient Kydonitsa grape, a white varietal that produces delicious fruity wines with hints of pear and quince. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Roasted Sweet Potatoes with Greek Mustard Aioli

By Diane Kochilas

Servings

Meze / Starters, Recipes, Sides, Thanksgiving, Vegetables, Vegetarian

Servings

Meze / Starters, Recipes, Sides, Thanksgiving, Vegetables, Vegetarian

Ingredients

4 medium to large whole sweet potatoes washed and scrubbed, but unpeeled
2 tablespoons Vrisi 36 organic or Bold extra virgin Greek olive oil
Sea salt and black pepper to taste

For the Greek-Mustard Aioli

3 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Vrisi 36 mustard
1/2 cup extra-virgin olive oil
Salt pepper, and a dash of cayenne or hot pepper sauce

Instructions

Preheat the oven to 450F/220C.
Rub the whole sweet potatoes with a little olive oil, salt, and pepper. Place on a parchment-lined baking sheet and roast until the skin is crinkled and slightly charred and the sweet potatoes soft and creamy, but still able to hold their shape, about 35 – 40 minutes.
While the sweet potatoes are roasting, make the aioli. Mash the garlic with a little salt using the flat side of a chef’s knife.
In a separate bowl, whisk together the egg yolk, lemon juice, and mustard. Add the olive oil drop by drop, whisking constantly, until all of it is incorporated and the mixture is emulsified and creamy. (If mixture separates, stop adding oil and continue whisking until it comes together again. Continue adding the olive oil after that, drop by drop.)
Whisk in garlic paste and season with salt, pepper and cayenne or tabasco. If the aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
Remove the sweet potatoes from the oven and slit open slightly down the center with a knife. Spoon the ailoli into and around the cavity of the sweet potatoes and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Roasted Sweet Potatoes with Greek Mustard Aioli