Wednesday, November 11, 2009
I was trying to make sweet potato fries, but what I ended up with a smashed mess. I made the fries the same way I always do by seasoning with some olive oil, salt, pepper, paprika. Then I added some shredded cheese into the mix and that's when it took another direction. As I baked the fries, the cheese melted and cooked faster than the sweet potatoes, just to the point when the cheese became crispies. So in a last ditch effort to salvage what I had on the baking sheet, I decided to mash them. They were slightly soft and the consistency was just right for them. I added a little bit more shredded cheese and...voila! Baked mashed sweet potatoes.
For the "gravy" I made a simple aioli. I know you wouldn't find it paired together, but I've been known to pair sauces and condiments with dishes that don't really match. Some of you readers probably do the same thing. I also had some leftover egg yolks that I needed to use up. I was tempted to make a hollandaise sauce, but I didn't want to lug out another pan to clean, so I opted for a simple aioli. Again, this is something you wouldn't necessarily see paired with mashed sweet potatoes, usually you'd find them with meats and certain vegetables.
This is going to sounds totally weird, but they taste really great together. They really do. I dare not lie. You're just going to have to try this for yourself to see what I'm talking about.
Mashed Baked Sweet Potatoes with Aioli
3 small sweet potato (peeled and cut into strips)
extra virgin olive oil
1 c shredded cheese
aioli (recipe below)
Preheat oven to 375˚F
Season the sweet potatoes with a drizzle of olive oil and seasoned with salt, pepper and paprika. Mix well to combine. Then add half the shredded cheese and mix.
Place the sweet potatoes onto a foil-lined baking sheet and bake for 15-20 minutes. The sweet potatoes should be soft and cheese melted.
Remove the sweet potatoes from the baking pan and mash with in a bowl. Mix in the remaining cheese.
Serve with the aioli.
1 large garlic clove - crushed
2 egg yolks
juice of half lime
1-2 Tbsp Extra virgin olive oil
2 Tbsp horseradish mustard
Whisk together the garlic and olive oil. Whisk in the egg yolks. Continually whisking add the lime juice and horseradish mustard. Season with some salt and pepper to taste.