Brown butter, cinnamon & sugar sweet potatoes w/ honey sriracha aioli
This brown butter sweet potato is simple UNREAL! Drop the mic ;)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
- 4 sweet potatoes different colours if possible
- 30 g butter
- 1/2 tsp cinnamon ground
- 2 tsp brown sugar
- coriander leaf garnish
- lime wedge garnish
- 2 egg yolks
- 1/2 cup olive oil
- 1 tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp sriracha
- 1 tsp honey
- 1/2 tsp dijon mustard
- 1 garlic clove crushed
Beat eggs, lemon juice, crushed garlic & mustard together in a medium sized mixing bowl. Add salt & pepper.
Slowly add oil and continue to beat until a mayonnaise like thickness.
Add sriracha & honey and continue to beat, this will thin it out a little which will make it easier to pour.
Cut potatoes into wedges and lay out on a baking tray. Make sure they are cut evenly so they cook correctly
Heat butter in sauce pan until brown & frothy. This is called brown butter but more on that later. Stir in sugar, salt & cinnamon until dissolved.
In large mixing bowl coat potatoes and butter mixture. Using tongs as the butter will be very hot
Place on a baking tray and bake for 30 mins @ 200c, turning once.
Once cooked, remove to a serving plate/tray and drizzle with aioli. Top with coriander leaves and a wedge of lime.
- large mixing bowl
- medium mixing bowl
- small sauce pan
- baking tray
- measuring spoons/cups
- to save time you can use shop bought aioli/mayo but trust me, once you try this honey sriracha one you will understand why sometimes you just can't beat homemade
- make sure when cutting sweet potatoes they are of similar size so that they cook evenly
- aioli will last up to 1 week in the fridge, I personally keep mine for 4 days
Calories: 402kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 486mg | Fiber: 4g | Sugar: 8g | Vitamin A: 18575IU | Vitamin C: 6.3mg | Calcium: 54mg | Iron: 1.4mg