roasted garlic sweet potatoes + aioli

I admit, aioli is not the most healthy dip on earth. However, if you make it from scratch you can at least be certain it doesn't contain any bad stuff. Also, the holy trinity ginger, chilli, and garlic not only make it burst in flavour but also adds antibacterial and anti-oxidative benefits fro your body. So win win! 


The list of how nutritious and healthy Garlic is would be endless. Allicin is one of the sulfur-containing compounds in garlic to which many of its health benefits are contributed to as well as its  divine odor. Studies have shown that Garlic works protective against atherosclerosis and heart disease, it decreases total serum cholesterol levels and increases the "good" HDL-cholesterol. Further, it aids in lowering blood pressure. Big benefits are shown in its antibacterial and antimicrobial activities. Garlic helps to fight infections, colds, flu, stomach viruses, candida yeast and more pathogenic microbes. GOTTA LOVE GARLIC! 

Sweet potatoes are an excellent source of carotenes, vitamin C and B6 and fiber. Further sweet potatoes contain noteworthy amounts of manganese, copper, biotin, pantothenic acid, vitamin B2. The yellow and orange-fleshed sweet potatoes are exceptional sources of pro-Vitamin A.


roasted sweet potatoes:

3 - 4 sweet potatoes, sliced lengthwise into fries

2 Tbsp olive oil

1/2 Tsp each, cumin and cinnamon

2 cloves of garlic, crushed

Pinch of each, salt & pepper

aioli:

200ml neutral plant oil (e.g. sunflower seed oil)

1 Whole egg

1 Tsp.dijon mustard

1 Pinch each, salt and pepper

juice of 1/2 lemon

4gloves of garlic

1red chili

1thumb sized piece of ginger

1 Tbsp oil

preheat oven to 200C degrees

line a baking tray with parchment paper

toss sweet potatoes with spices and olive oil

scatter them out on a tray and bake for about 30- 40min

chop garlic, ginger, and chili thinly and roast them in a small pan in 1 tbsp of neutral oil until golden and crisp

if you have a handheld blender, put everything in the jug and place your blender on the bottom of it. Turn it on and almost in a slow-motion move pull the blender out of the jug. A creamy mayonnaise should be the result

OR

place egg, mustard in a bowl and whisk together. Start to add oil bit by bit, continuing whisking until emulsified to a thick creamy sauce. Season.

add the roast chili, ginger& garlic and stir to combine

serve in a nice bowl


Let me know what you think in a comment below! 

xx JZ