Sweet Patatas Bravas
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Sweet Patatas Bravas
Recipe By Courtney Roulston
Ingredients
3 medium size Coles sweet potatoes (around 1kg)
1/3 cup (80ml) Squeaky Gate extra virgin olive oil
sea salt to taste
2 tbs cornflour
¼ cup flat leaf parsley, chopped
Tomato sauce
½ small red onion, diced
2 cloves garlic, sliced
2 tsp tomato paste
½ can (200g) Coles diced tomatoes
½ tsp paprika
½ tsp dried chilli flakes
1 tbs red wine vinegar
½ tsp Coles finest pure Canadian maple syrup
Almond Aioli
¾ cup blanched almonds, soaked in 2 cups boiling water for 1 hour (or overnight)
1 small clove garlic
1 tbs Coles red wine vinegar
½ tsp Coles finest pure Canadian maple syrup
1 tbs Squeaky Gate extra virgin olive oil
salt to taste
Method
Pre heat the oven to 200 degrees (°C).
Cut the sweet potatoes in half, then cut each half into 2cm thick wedges lengthways then place in a colander and rinse under cold water. Dry off the wedges and divide onto 2 lined baking trays. Place 1 tablespoon of cornflour onto each tray and toss to coat. Drizzle over 30ml of oil and season with salt. Spread out in a single layer and roast for 40 minutes, or until the potatoes are crispy on the outside and cooked through in the centre.
Meanwhile to make the tomato sauce, heat 20ml of the oil in a small pan with the onion and cook for 2 minutes. Add in the garlic and cook for 1 minute before adding in the tomato paste, diced tomatoes, paprika, and dried chilli flakes. Stir to mix everything and leave on a gentle simmer for 3-4 minutes to thicken the sauce. Season and stir through half of the vinegar and maple syrup. Taste for balance then blitz with a stick blender until smooth. Set aside.
To make the almond aioli, place the drained almonds into the jug of a stick blender with 1/2 cup hot water, a pinch of salt, garlic, 1tbs vinegar, ½ tbs maple syrup and the extra virgin olive oil. Blitz until smooth and creamy, adding a little more warm water if the mixture needs loosening.
To serve, place the potato wedges onto a serving tray and dollop over the tomato sauce, almond aioli and sprinkle with parsley. Serve warm.
