Nicole MacPherson: Meatless Mummy Con Carne


Roasted Sweet Potatoes With Garlic Aioli Recipe


sweet potatoes with garlic aioli

Thanksgiving is right around the corner, and all the meat eaters in my family are rejoicing; turkey dinner, hurrah! I, on the other hand, have never enjoyed turkey dinners, even back in my non-vegetarian days. On such occasions I would ignore the turkey and go to town on the meatless side dishes, and that is still what I do to this day.

I may be anti-turkey but I am pro-festive fall dishes, which brings me to this recipe. Sweet potatoes: so wonderful, so tasty, so beautifully orange. A perfect side dish to a turkey dinner, or, if you’re a vegetarian, a perfect thing to fill your plate with. I was just saying the other day that the key to cooking harmoniously for vegetarians and meat-lovers is to change the mindset that meat should be the central part of the meal. In my house, I cook vegetarian meals and then — lovingly — add meat on the side for the boys. Meat becomes more of a side dish and less of a focus. This approach, though it works well and is a healthy way to incorporate everyone’s preferences, is nearly impossible to pull off at Thanksgiving when the turkey is front and centre! And so, I make my festive meal out of the side dishes, and sweet potatoes are my favourite. What’s not to love? Delicious and chock full of fibre, manganese, beta carotene, and Vitamins A and E. Sweet potatoes are also rich in Vitamin B6, which is noted for its mood-smoothing properties. If you’re feeling anxious and stressed this Thanksgiving — maybe you’re cooking for a crowd, or at least for in-laws — perhaps some Vitamin B6 via sweet potatoes would be just the thing to elevate your mood!


8 cups sweet potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 clove garlic, mashed
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon mustard
1/4 cup canola oil
3 tablespoons olive oil
1/2 teaspoon dill
sea salt
cracked black pepper

  Toss the sweet potato chunks in the 2 tablespoons of olive oil. Spread evenly on a foil lined baking sheet; season with sea salt to taste.

  Roast in a 425 degree oven for 45 minutes, flipping sweet potatoes over at the 20 minute mark.

  Meanwhile, whisk together egg yolk, lemon, and mustard.

  Mix oils together; add to the egg yolk mixture a few drops at a time, whisking constantly until emulsified. The mixture will be very thick and mayonnaise-like in texture.

  Once all oil is added, whisk in garlic and dill. Season with salt and pepper to taste. Serve aioli on the side as a perfect dipping sauce for the roasted sweet potatoes!

  Ask someone to rub your arm and shoulder after making this dish — all that whisking is hard work! But so worth it for a delicious aioli that you can boast about at the Thanksgiving dinner table!