Baked sweet potatoes with truffle mayo

Step 1/5

• 300 g beetroot
• salt

• oven
• cutting board
• knife
• large mixing bowl

Preheat oven to 220°C/425°F. Julienne beetroot and transfer to a mixing bowl. Salt to taste and set aside to marinate.

Step 2/5

• 1 clove garlic
• 10 g oregano
• 5 g rosemary
• 3 tbsp olive oil
• 2 tsp cane sugar
• 1 tsp paprika powder

• small mixing bowl

Peel and chop garlic. Finely chop oregano and rosemary. Add olive oil, oregano, rosemary, chopped garlic, cane sugar, and paprika powder to a bowl and stir to combine.

Step 3/5

• 2 sweet potatoes

• pastry brush
• baking sheet
• oven
• parchment paper

Halve sweet potatoes and brush with marinade. Transfer sweet potatoes to a parchement-lined baking sheet and bake at 220°C/425°F for approx. 15 min., or until fork-tender.

Step 4/5

• 20 g pine nuts
• 4 tbsp mayonnaise
• 50 g sour cream
• 4 tsp truffle oil
• salt
• pepper

• small frying pan
• small mixing bowl

Add pine nuts to a small frying pan over medium heat. Toast for approx. 2 – 3 min., or until golden brown. Add mayonnaise, sour cream, and truffle oil to a small mixing bowl and stir to combine. Season with salt and pepper to taste.

Step 5/5

• chives for serving

Remove sweet potatoes from oven and mash the inside with a fork. Top with mayonnaise, marinated beetroot, and toasted pine nuts. Garnish with chopped chives and enjoy!

Enjoy your meal!