Sweet Potato Wedges With Garlic Aioli Food

ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT

Steps:

• Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
• Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

SWEET POTATO WEDGES WITH GARLIC AIOLI

Steps:

• Heat oven to 450°F.
• Toss potatoes with oil in large bowl.
• Combine sugar, cornstarch and red pepper. Sprinkle over potatoes; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 28 min. or until potatoes are tender and golden brown, turning after 15 min. Serve with garlic aioli.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI

Steps:

• To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
• Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
• In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
• While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
• Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
• Put a baking sheet on the center rack and preheat for 10 minutes.
• Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
• Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
• To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
• Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
• Copyright 2001 Television Food Network, GP. All rights reserved
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI

Steps:

• Aioli:.
• Lightly sprinkle garlic with a pince of salt and smash it into a paste with the side of a knife. Set aside.
• Pour about 2 inches of water into a small saucepan and bring it to a simmer over medium heat.
• In a medium, heatproof bowl whisk together the remaining salt, egg yolk, vinegar, water, lemon juice and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly for about 20 seconds. Remove from the heat and whisk in the garlic paste.
• While whisking, gradually drizzle in the olive oil until a smooth and thick sauce is formed.
• Store in the refrigerator until ready to use.
• Sweet Potatoes:.
• Preheat oven to 425 degrees F.
• Put a baking sheet on the center rack of the oven and preheat for 10 minutes.
• Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with olive oil.
• Remove the warm baking sheet from the oven and place the wedges on the pan, cut-side down. Space them out evenly.
• Bake for about 15 minutes or until their bottoms are lightly browned.
• After 15 minutes, turn the wedges so that the other side comes in contact with the hot baking sheet. Bake for another 15 minutes.
• To serve, arrange the sweet potatoes on a platter and sprinkle with salt. Drizzle the potatoes with the aioli.