Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli

Zehava Krohn Zehava Krohn
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1h 15m 6
Medium Vegetarian Pescatarian Parve

Contains: Egg

Directions

Prepare the Sweet Potatoes

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or aluminum foil.

  2. 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.

  3. 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.

  4. Halfway through the baking, toss and spray again with nonstick cooking spray.

Prepare the Aioli

  1. Wearing gloves, deseed and finely chop the jalapeño pepper. Discard the seeds unless you like your dipping sauce extra hot.

  2. Combine the peppers, mayonnaise, parsley, lime juice, and salt. Serve alongside sweet potatoes.

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1 Comment

roast seeds •

Rippled Smoked Sweet Potatoes with Parsley-Jalapeno Aioli hi i cant seem to find hickory seasoning. can i substitute with hickory liquid smoke?

Michal Frischman Kosher.com Team •
Reply to roast seeds

That should work, just make sure it's evenly distributed. Try it and less us know what you think!