Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli
Recipe By Zehava Krohn
- Cooking and Prep: 1 h 15 m
- Serves: 6
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Contains:
Ingredients (11)
Smoked Sweet Potatoes
Parsley-Jalapeño Aioli
Start Cooking
Prepare the Sweet Potatoes
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Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or aluminum foil.
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Cut sweet potatoes in thick sticks or rounds. I like to use the ripple cutter for a pretty shape. Toss with hickory smoked seasoning, paprika, garlic powder, salt and pepper.
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Arrange in a single layer on prepared baking sheet. Spray the tops of the sweet potatoes with nonstick cooking spray. Bake for one hour to one hour and 15 minutes.
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Halfway through the baking, toss and spray again with nonstick cooking spray.
Prepare the Aioli
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Wearing gloves, deseed and finely chop the jalapeño pepper. Discard the seeds unless you like your dipping sauce extra hot.
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Combine the peppers, mayonnaise, parsley, lime juice, and salt. Serve alongside sweet potatoes.
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Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli
hi i cant seem to find hickory seasoning. can i substitute with hickory liquid smoke?Replies:
That should work, just make sure it's evenly distributed. Try it and less us know what you think!
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Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli
hi i cant seem to find hickory seasoning. can i substitute with hickory liquid smoke?Replies:
That should work, just make sure it's evenly distributed. Try it and less us know what you think!
