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Roasted Sweet Potato Wedges with Saffron Aioli (Food Network Kitchens) Recipe

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Roasted Sweet Potato Wedges with Saffron Aioli (Food Network Kitchens)
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Ingredients
11
Count
Nutrition
283
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
  2. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
  3. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
  4. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
  5. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
  6. Put a baking sheet on the center rack and preheat for 10 minutes.
  7. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
  8. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
  9. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
  10. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
  11. Copyright 2001 Television Food Network, GP. All rights reserved
  12. *RAW EGG WARNING
  13. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.39 Kcal (1186 kJ)
Calories from fat 78.09 Kcal
% Daily Value*
Total Fat 8.68g 13%
Cholesterol 46.5mg 16%
Sodium 673.5mg 28%
Potassium 796.95mg 17%
Total Carbs 46.53g 16%
Sugars 9.21g 37%
Dietary Fiber 6.85g 27%
Protein 6.3g 13%
Vitamin C 6.8mg 11%
Vitamin A 2.3mg 76%
Iron 2.6mg 14%
Calcium 80mg 8%
Amount Per 100 g
Calories 108.4 Kcal (454 kJ)
Calories from fat 29.87 Kcal
% Daily Value*
Total Fat 3.32g 13%
Cholesterol 17.79mg 16%
Sodium 257.62mg 28%
Potassium 304.84mg 17%
Total Carbs 17.8g 16%
Sugars 3.52g 37%
Dietary Fiber 2.62g 27%
Protein 2.41g 13%
Vitamin C 2.6mg 11%
Vitamin A 0.9mg 76%
Iron 1mg 14%
Calcium 30.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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