Roasted Sweet Potato with Saffron Aioli

At Sub Rosa we are always looking for new ways to prepare sweet potato and yams. These we cut into wedges and roast. Occasional we dust then with a pinch of ground cardamom or squeeze a wedge of lime over them but usually we are content to dip them in a side of our Saffron Aioli.

We grow our own saffron and get 150-300 bright red threads each October, so we tend to use it more than if we had to buy it. These saffron crocus are easy to grow. The bulbs are available on the 'Net with a quick search.

These potatoes are a worthy substitution or addition to any meal, including our East Indian Thanksgiving dinner.

Here's what you need:

Here's what you do:

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 cooks knife. Set aside. Soak the saffron threads in 1 Tbs. of warm water.

Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.

In a medium, heat proof bowl, whisk together the remaining salt, egg yolk, vinegar, water, saffron and lemon juice, 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. Make at least four hours ahead of time. Store in the refrigerator until ready to use up to a couple of days.

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. Have a couple of lime wedges on the site. The tartness is a nice counter point to the natural sweetness of the potatoes.

Inspired by: Food Network kitchens, Madhur Jaffrey and the spices of Desi-land.


Sub Rosa Recipes
East Indian Thanksgiving