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 Kidonitsa grape, a white varietal that produces delicious fruity wines with hints of pear and quince.
-Diane Kochilas
Recipe by Diane Kochilas, serve with Kidonitsa Wine by Monemvasia Winery
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 Bold Vrisi 36 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.