Description
A creamy, smoky, and sweet aioli made with roasted sweet potatoes and smoked paprika, perfect for dipping, spreading, or pairing with roasted veggies.
Ingredients
Scale
- 1 medium-sized sweet potato, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 2 garlic cloves, peeled
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 2–3 tablespoons mayonnaise (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potato, then toss it with 1 tablespoon of olive oil and a pinch of salt. Spread the cubes evenly on the baking sheet and roast for 20 minutes or until soft and lightly caramelized.
- Peel the garlic cloves. Roast them alongside the sweet potato if a milder garlic flavor is preferred.
- Transfer the roasted sweet potato to a blender or food processor. Add the garlic, smoked paprika, lemon juice, and remaining olive oil. Blend on high until smooth and creamy. Add 1-2 teaspoons of water if the mixture is too thick.
- Season to taste with salt and blend briefly again. Adjust smoked paprika or lemon juice based on preference.
- Optional: Stir in 2-3 tablespoons of mayonnaise for extra creaminess.
- Transfer the aioli to a serving bowl and garnish with a sprinkle of smoked paprika.
Notes
[‘Roasting the sweet potato caramelizes its natural sugars for a rich, sweet base.’, ‘Use high-quality smoked paprika for the best flavor.’, ‘Blend thoroughly for a smooth texture, scraping down the sides as needed.’, ‘This aioli tastes even better after a few hours in the fridge as the flavors meld together.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 1
- Sodium: 100
- Fat: 3.5
- Saturated Fat: 0.5
- Carbohydrates: 4
- Fiber: 1
- Protein: 0.5
Keywords: sweet potato aioli, smoked paprika dip, healthy dip, roasted sweet potato, creamy aioli, gluten-free dip, vegan aioli