Ingredients
Sweet potato bake
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 1 tsp fresh rosemary, chopped
- 2 garlic cloves, minced
- 1 tbsp smoked paprika
- 2kg sweet potatoes peeled, left whole
- Salt and black pepper, to taste
Garlic Mayo
- 1/2 cup prepared mayonnaise
- 2 cloves roasted garlic, smashed
- 1 teaspoon parsley, chopped
- Freshly ground black pepper
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Instructions
Sweet potato bake
- Preheat oven to 180 degrees. Line round baking dish with parchment paper and spray with cooking spray.
- Combine melted butter, olive oil, garlic, smoked paprika and rosemary in a small bowl.
- Attach Spiralizer Attachment to KitchenAid KSM160 Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and small core slicing blade and position at end of sweet potato
- Place medium bowl below blades to catch sliced sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potato sections. Place sliced sweet potatoes on end and cut in half to make half – circles. Arrange cut side down in prepared casserole dish.
- In a large bowl add sweet potato and smoked garlic oil mixture. Season generously with salt and pepper and gently toss to get all well coated.
- Arrange potato slices vertically into the prepared dish.Cover dish with foil and roast for about 45 minutes, or until potatoes are fork-tender.
- Remove foil and roast for another 15 minutes, until golden brown and crispy.
- Enjoy!
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Garlic Mayo
- Combine mayonnaise, garlic, parsley and black pepper in small bowl. Refrigerate until ready to use.
- Serve sweet potatoes with garlic mayo immediately after baking
Tags: Recipes , Healthy Eating, Winter Warmers
Tools: Spiralizer