Recipe
Smashed Sweet Potatoes with Beet Garlic 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!!
Prep: 15Total: 15 minutes
Ingredients
- 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)
Instructions
- 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.
Tips
- 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
Nutrition Info:
- Serving Size: 6