Roasted Yams and Saffron Aioli

Votes: 1

How to Make - Roasted Yams with Saffron Aioli

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 280, total fat 23 G., saturated fats 3 G., proteins 2 G., carbohydrates 17 G., fiber 3 G., cholesterol 31 mg, sodium 332 mg, sugar 4 G.

Whole baked yams, skins on, are not only delicious but also healthy. They're easy to prepare and impressive to serve: simply slice each yam, fluff the baked flesh, and top with homemade saffron aioli. The savory flavor of this sauce perfectly balances the yams' natural sweetness. Serve as an appetizer, like potato chips, or as a side dish with a main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 yams or sweet potatoes (about 220 g each)
3/4 cup extra-virgin olive oil
0.5 cup grape seed oil or other vegetable oil
2 whole cloves of garlic + half a small clove, finely grated
A pinch of saffron threads, grind
2 large egg yolks, room temperature
Juice of half a lemon
Chopped fresh parsley, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, grape seed oil, eggs, lemon juice, saffron

Cooking the dish according to the recipe:

Preheat oven to 200°C. Prick each yam several times with a fork and arrange on a baking sheet. Bake until tender, about 45 minutes.
Meanwhile, in a small saucepan, heat the olive oil, grapeseed oil, whole garlic cloves, and saffron over low heat and cook until the garlic is soft, about 15 minutes. Remove from heat and let cool completely.

Using a slotted spoon, transfer the garlic to a cutting board (leave the fragrant oil in the pan). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until it forms a smooth paste; set aside.
Make saffron aioli:

Place the egg yolks, lemon juice, 1 tablespoon water, and 1/2 teaspoon salt in a medium heatproof bowl. Bring a medium saucepan to a boil with a few inches of water, then turn off the heat. Place the bowl with the egg yolks on the saucepan (the bottom of the bowl should not touch the water). Whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan.
Using a hand mixer or whisk, gradually whisk in the saffron-infused oil, pouring it in a slow, steady stream until the aioli is thick and creamy. If the sauce thickens too much, stir in 1-2 teaspoons of water. Stir in the garlic paste, freshly grated garlic, and 1/4 teaspoon of salt.
Cover the aioli and refrigerate.

Remove the yams from the oven and let cool slightly. Cut in half and fluff the flesh with a fork. Thin the aioli with water if it's too thick and spoon it over the sweet potatoes. Sprinkle with parsley and serve as a holiday side dish.