Roasted sweet potato patatas bravas
Spain on a Fork · ♥ 1.2K likes · 44.7K views · 7 min video
Read about sweet potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole sweet potatoes
Cut the sweet potatoes into 1 inch (2.5 cm) bite sized pieces, leaving the skins on.
- 20 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Toss the sweet potatoes in a large bowl with the extra virgin olive oil, sea salt and freshly cracked black pepper until evenly coated.
Spread the sweet potatoes in a single layer, evenly spaced, on a baking tray lined with parchment paper.
Roast in a preheated oven on bake and broil, bottom and top heat, at 220C / 425F for 20 to 25 minutes. Without that function, flip the pieces at the halfway point.
Heat a small fry pan over medium heat with the extra virgin olive oil for about 3 minutes, then turn off the heat.
- 30 ml extra virgin olive oil
- 2½ g hot smoked Spanish paprika
- 1¼ g sweet smoked Spanish paprika
- 4 g cornstarch
Add the hot smoked Spanish paprika, the sweet smoked Spanish paprika and the cornstarch, and whisk until no lumps remain.
- 120 ml vegetable broth
Heat the pan again over medium heat and slowly add the vegetable broth while whisking continuously.
- 3 ml white wine vinegar
- sea salt
Add the white wine vinegar and a pinch of sea salt and whisk another 2 to 3 minutes until slightly thick.
- 120 g low-fat mayonnaise
- 1 cloves garlic
- 5 ml fresh lemon juice
In a small bowl combine the low-fat mayonnaise, the grated garlic, the lemon juice and the extra virgin olive oil.
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Season the alioli with sea salt and freshly cracked black pepper and whisk to a creamy sauce.
Check the sweet potatoes with a toothpick; if it goes in easily they are done. Remove from the oven and transfer to a serving dish.
Testing doneness and topping