Baked sweet potatoes with truffle mayo

Baked sweet potatoes with truffle mayo

Based on 43 ratings
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Difficulty
Easy 👌
Preparation
20 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

Cal1042
Fat72 g
Protein11 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!

  • Enjoy your meal!

    Baked sweet potatoes with truffle mayo

How-To Videos

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How to chop green herbs

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How to julienne

how-to-toast-nuts

How to toast nuts

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