Roasted Sweet Potatoes
A savory roasted sweet potato flavored with fresh herbs of chives, rosemary, and thyme served with a rosemary garlic aioli sauce
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 servings
Author: Ellen
- 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