Friday, 22 May 2015

Baked Thyme & Sweet Potato Chips With Aioli

Sweet potatoes. The classic yet perfect addition to any sort of dish, or even more enjoyed as a simple snack alone. Since the very beginning of my "project-lifestyle changing" period, I totally fell in love with this root vegetable, and probably you have already discovered that. 
When we talk about sweet potatoes with aioli, I´m truly am speechless. I honestly don´t have any words to describe the degree of deliciousness the combination makes! You have got to try it out to believe it!

Baked Thyme & Sweet Potato Chips With Aioli
Serves 4

Baked Sweet Potato Chips
1 large sweet potato
2 tbsos dried fennel seeds
2 tbsps dried thyme
1 generous pinch salt & pepper
1/2 cup neutral vegetable oil

3 egg yolks
1 dl neutral vegetable oil
1 tsp salt & pepper
1 tsp dijon mustard
1 garlic clove, squeezed
1/2 a lemon, juiced

Heat the oven to 200°C / 390°F. Cut the sweet potato widthwise and lengthwise. Next cut each of the pieces into smaller pieces that reminds of chips. Have it onto a baking tray. Crush the fennel seeds in a mortel and sprinkle in over she sweet potatoes followed by thyme, salt and pepper. Place it in the oven and let it cook for 20 minutes, giving it a loose stir every five minutes or so.

While waiting on the sweet potatoes, use the time to prepare the aioli. Mix the egg yolks using an electrical mixer for 2 minutes, or until you reach a firmer consistency. Tip: The consistency you have now will be the one you´ll end up with as final result. Have in the garlic, dijon mustard, salt and pepper and mix again. Finally add the lemon juice and pour in the oil a little by little while mixing on low speed. 

Take the sweet potatoes out of the oven, pour the aioli into a nice little bowl and enjoy!

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