Smashed Sweet Potatoes + Beet Garlic Aioli
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GUYS!! Thanksgiving is around the corner!! I’ve been brainstorming fun and unique appetizers and side dishes to revamp the traditional standards. This is going to be my second Thanksgiving that I’m on my own and cooking for our little family. Last year I switched it up with these…
Balsamic Brussels and this year I’m all about making a dish that brings more fun and smiles to the table. You know when you look at something and it just puts a smile on your face? I left the gym today and they were giving out mini oranges. It was the smallest, cutest orange ever. Instant smile.
That’s how I feel about THESE!! The colors are so gorgeous and the flavors are so on point. They’re just one of those things you can’t help but love.
I also noticed that the kids get so excited about fun colored foods and way more likely to try the “green monster” or “pink panther” when you play with the fun and imaginative side of meals. I think this hot pink aioli will be a huge hit. Beets are a really fun way to add some color and nutrients to your meals!
So, let me take you through these Smashed Sweet Potatoes with Beet Garlic Aioli. I am so obsessed with them. Jaryd came home from work and I kept yelping from the other room, “Save some for me, did you? Did you save some?!” There’s nothing quite like that panic I feel when I think Jaryd is eating all
my our food. But alas, there’s always more to make 🙂
This aioli is INSANE and I can’t stress enough how psyched I am about it. If you do nothing else, I strongly suggest you MAKE THESE Smashed Sweet Potatoes with Beet Garlic Aioli. Sorry to shout, but I’m telling you, that’s how passionately I feel. You will dance along with your tastebuds in a joyful, flavorful jig. Ok, maybe I went too far. Maybe not.
These puppies are my new go-to snack, appetizer, side dish, EVERYTHING!! Guys, I can’t say it enough. The flavors here are so on point.
Maybe I’ll do a special Thanksgiving post and give you a run-down of all the things I made for Thanksgiving. For now, these are definitely making the cut.
Peel the sweet potatoes (or don’t). I didn’t peel them because I like the heartiness of the skin, personal preference. Though, once you smash them the skin may peel a bit from the center, so it depends if that will bother you or not.
Slice the sweet potatoes into ¾” cylinders and place the sweet potatoes into a large pot of boiling water.
Boil for 20-30 minutes, until they are tender. Drain the sweet potatoes and allow them to cool for a couple of minutes. Then, place the sweet potatoes on the baking sheet.
Use a fork to gently smash them, keeping them mostly intact. Then, lightly drizzle the oil over each one, sprinkle garlic powder, sea salt, and pepper.
Place them in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes.
While the sweet potatoes are cooking, place the aioli ingredients into a food processor and process until completely blended. I used LoveBeets Honey and Ginger Baby Beets because they add a really awesome depth of flavor to the aioli. Scrape down the sides and blend one more time for about 10 seconds.
Remove and allow to cool, garnish with fresh herbs and serve with the garlic beet aioli.
The ONLY dish you need on your kitchen table! Low carb, gluten free and dairy free Smashed Sweet Potatoes + Beet Garlic Aioli! SO GOOD!!
- 2 medium sweet potatoes
- 1 – 2 teaspoons garlic powder
- 1 tablespoon extra virgin olive oil
- ½ tablespoon sea salt
- ½ tablespoon black pepper
- 4 LoveBeets Honey & Ginger Cooked Beets
- 2 cloves garlic
- 2 sprigs thyme, leaves removed
- 1 sprig rosemary, de-stemmed
- ¼ cup extra virgin olive oil
- 1 tablespoon mayo (or vegan mayo)
- Peel the sweet potatoes (or don’t). I didn’t peel them because I like the heartiness of the skin, personal preference.
- Slice the sweet potatoes into ¾” cylinders.
- Heat a large pot of water until boiling and place the sweet potatoes into the water.
- Boil for 20-30 minutes, until they are tender.
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Drain the sweet potatoes and allow them to cool for a couple of minutes.
- Place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact.
- Then, lightly drizzle the oil over each one, sprinkle garlic powder, sea salt, and pepper.
- Place them in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes.
- While the sweet potatoes are cooking, place the aioli ingredients into a food processor and process until completely blended. Scrape down the sides and blend one more time for about 10 seconds.
- Remove and allow to cool, garnish with fresh herbs and serve with the garlic beet aioli.
- Per serving: Calories 115; Fat 11.7g (Sat 1.7g); Protein 0.5g; Carb 3.6g (net carbs 2.9g); Fiber 0.7g; Sodium 499mg
- Serving Size: 6
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Enjoy!! What are you guys making for Thanksgiving?! I mean, besides these? xo
Thank you so much to LoveBeets for sponsoring this post! I feel so lucky to work with my favorite brands and share them with you! Thank you for supporting The Toasted Pine Nut!! xo