GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

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


  • 2 medium sweet potatoes
  • 12 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)


  1. Peel the sweet potatoes (or don’t). I didn’t peel them because I like the heartiness of the skin, personal preference.
  2. Slice the sweet potatoes into ¾” cylinders.
  3. Heat a large pot of water until boiling and place the sweet potatoes into the water.
  4. Boil for 20-30 minutes, until they are tender.
  5. Preheat the oven to 400F and line a baking sheet with parchment paper.
  6. Drain the sweet potatoes and allow them to cool for a couple of minutes.
  7. Place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact.
  8. Then, lightly drizzle the oil over each one, sprinkle garlic powder, sea salt, and pepper.
  9. Place them in the oven and bake for 15 minutes, then flip and bake for 15-20 more minutes.
  10. 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.
  11. 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

Nutrition Info:

  • Serving Size: 6
© The Toasted Pine Nut