Categories: Sides
Ingredients
- 6 sweet potatoes
- 3/4 cup olive oil
- 1/2 cup grapeseed oil or vegetable oil
- 2 whole garlic cloves, plus 1/2 small clove, finely grated
- Pinch of saffron threads, crushed
- Kosher salt
- 2 large egg yolks, at room temp
- Juice of 1/2 lemon
- Chopped fresh parsley, for topping
Directions
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Preheat oven to 400. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
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Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board. Using the flat side of a chef’s knife, mash the garlic with a pinch of salt until smooth; set aside.
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Make the aioli: Put the egg yolks, lemon juice, 1 tbsp water and 1/2 tsp salt in medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan; whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. Mix in the mashed cooked garlic, grated fresh garlic and 1/4 tsp salt. Cover and refrigerate.
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Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.