This brown butter sweet potato is simple UNREAL! Drop the mic ;)
Course Dinner, Lunch
Cuisine American, Worldwide
Keyword Sweet Potatoes
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 402kcal
Author AnotherFoodBlogger
Ingredients
Sweet Potatoes
4sweet potatoesdifferent colours if possible
30gbutter
1/2tspcinnamonground
2tspbrown sugar
salt
coriander leaf garnish
lime wedge garnish
Aioli
2egg yolks
1/2cupolive oil
1tsplemon juice
1pinchsalt
1pinchpepper
1tbspsriracha
1tsphoney
1/2tspdijon mustard
1garlic clove crushed
Instructions
Aioli
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.
Sweet Potatoes
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.
Notes
Essential Tools
large mixing bowl
medium mixing bowl
small sauce pan
whisk
tongs
baking tray
measuring spoons/cups
Tips/Tricks
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