Baked sweet potatoes with truffle mayo

Baked sweet potatoes with truffle mayo

Based on 23 ratings
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Difficulty

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

Ingredients

Servings:-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

Utensils

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

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 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 oregano
  • 5 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 pine nuts
  • 4 tbsp mayonnaise
  • 50 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!