This roasted sweet potatoes recipe is ideal for easy weeknight cooking and packed with plenty of flavours and sweet, delicate spice. This recipe embraces the incredible natural sweetness of the sweet potatoes and gives it a spicy edge when dressed in Italian seasoning. Besides spice, these potatoes provide a well-balanced, sweet nutty flavour as it cooks in Azada’s flavoursome Olive Oil & Garlic.
So why not go crazy and serve these roasted sweet potatoes with more garlicky fun, in a homemade mayonnaise!
2 tablespoons Azada Olive Oil & Garlic
2 large sweet potatoes, washed, cut into wedges lengthways
2 tablespoons Aglio, Olio e Peperoncino seasoning
A generous sprinkling of balsamic salt
A small handful of dill, roughly torn
60 ml Azada Olive Oil & Garlic
1 large egg
1 teaspoon runny honey
½ teaspoon salt
A small handful of freshly torn dill
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Place the sweet potatoes, balsamic salt, Aglio, Olio e Peperoncino seasoning and Azada’s Olive Oil & Garlic into a large bowl and toss to combine.
Place them onto a roasting tin lined with greaseproof paper. Roast the sweet potatoes for 20-25 minutes in the oven until they are tender and golden brown with a crispy skin.
When ready to serve, place the sweet potato wedges onto a serving dish sprinkled with fresh dill and with the cooling garlic mayonnaise on the side.
Place the egg, salt, dill and Azada Olive Oil & Garlic into a beaker. Using an electric hand blender, blend together once stable emulsion forms. Slowly add the honey while continuing to blend until it is lusciously, thick.
Spoon the mayonnaise into a serving dish and set in the fridge until serving time.