These savory roasted sweet potatoes are seasoned with fresh herbs and served with a creamy rosemary garlic aioli!
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How do you like your sweet potatoes? Do you like them sweet or do you like them savory? I personally like them savory, unless they are in a sweet bread. When I discovered that you can serve savory sweet potatoes, I liked sweet potatoes.
Since then I usually bake my sweet potatoes and serve them with a simple ranch dressing. By baking the sweet potato it still satisfies Craig because he prefers his sweet and will top his with a simple cinnamon sugar.
Today I have another wonderful way for us savory lovers to enjoy our sweet potato, roasted sweet potatoes with rosemary garlic aioli! Roasted sweet potatoes are quite easy to make – I also ended up adding purple fingerling potatoes and golden potatoes. But the rosemary garlic aioli is so good
poured drizzled over the potatoes. I couldn’t get enough.
Roasted Sweet Potatoes
- 2 sweet potatoes (peeled and diced)
- 6 purple fingerlings potatoes (peeled and diced)
- 3 golden potatoes (peeled and diced)
- 1/3 cup olive oil
- 1 to 2 tsp Kosher salt (to taste)
- 1/2 tsp black pepper
- 1 TBS fresh chives (minced)
- 1 to 2 TBS fresh rosemary (minced)
- 1 tsp fresh thyme
Rosemary Garlic Aioli
- 3 cloves garlic (minced)
- 1 egg
- 1 lemon (fresh squeezed for juice)
- 2 TBS celery leaves (chopped)
- 1 tsp salt (to taste)
- 1/4 tsp white pepper (to taste)
- 2 tsp fresh rosemary (minced)
- 1/2 cup olive oil
- Preheat oven to 425 degrees
- Peel and diced all of your potatoes into appropriately 1/2 inch cubes
- Add potatoes, olive oil, spices and herbs into a large bowl
- Coat potatoes with oil, spices, and herbs
- Line a cookie sheet with parchment paper
- Spread potatoes over cookie sheet
- Roast for 20 to 25 minutes until potatoes are fork tender
Rosemary Garlic Aioli
- Squeeze lemon for all the juice
- Blend lemon juice, egg, garlic, and celery leaves in a blender or food processor until pureed
- Add the olive oil in a slow and steady stream to while blending until it is a thick emulsion
- Scoop into a small bowl and mix in salt, pepper, and rosemary
- Serve as a dipping sauce or drizzle over potatoes
You can change the flavor of the garlic aioli up by adding smoked paprika or serving plain.
This sounds like a perfect combination. Loving the colors on those potatoes (that purple!), and I want to try making this soon. Thank you Ellen!
Ellen Garrett says
I hope you like it as much as I do. The purple potatoes are awesome but they do stain, be warned.