These savory roasted sweet potatoes are seasoned with fresh herbs and served with a creamy rosemary garlic aioli!
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.
- 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
- 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
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.