Spicy Sweet Potatoes with Garlic Aioli | HEALTHY Spanish Tapas Recipe

These Spicy Sweet Potatoes with Garlic Aioli are a healthier version of the classic Spanish patatas bravas. They´re packed with Spanish flavors, easy to make and come together in about 30 minutes. Serve them as a tapas appetizer or even as a side dish.

What makes this version healthier than the original, is that we´re using sweet potatoes instead of regular potatoes. Which adds a ton more of nutrients. But the real winner? We are roasting the sweet potatoes instead of frying them.

What gives this tapas dish that spicy kick is the hot smoked Spanish paprika. It adds a smoky touch with a bit of heat, but not over-powering. If you want more heat, you can always add in a pinch of chili powder.

TIPS & TRICKS to Make this Recipe: To veganize this dish, just substitute the mayonnaise for a plant-based mayo. You can make the brava sauce and aioli ahead of time, and just roast the sweet potatoes when you´re ready to serve the dish.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order When You Purchase Through This Link)

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Watch the Video Below on How to Make Spicy Sweet Potatoes with Garlic Aioli

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Spicy Sweet Potatoes with Garlic Aioli

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 346 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SWEET POTATOES

• 2 large sweet potatoes
• 1 tbsp extra virgin olive oil 15 ml
• pinch sea salt
• dash black pepper

FOR THE SPICY BRAVA SAUCE

• 2 tbsp extra virgin olive oil 30 ml
• 1 tsp hot smoked Spanish paprika 2.5 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tbsp corn starch 4 grams
• 1/2 cup vegetable broth 120 ml
• 1/2 tsp white wine vinegar 3 ml
• pinch sea salt

FOR THE GARLIC MAYO AIOLI

• 1/2 cup low fat mayonnaise 120 grams
• 1 clove garlic
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• pinch sea salt
• dash black pepper

EXTRAS

• handful chopped fresh parsley

Instructions

1. Cut the sweet potatoes (washed & patted dry) into 1 inch (2.50 cm) bite-sized pieces, then add into a large bowl, drizzle in 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, toss together, then add into a baking tray lined with parchment paper, all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

2. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil, after 3 minutes turn off the heat, add in 1 tsp (2.50 grams) hot smoked Spanish paprika, 1/2 tsp (1.25 grams) sweet smoked Spanish paprika and 1/2 tbsp (4 grams) corn starch, whisk together until there are no lumps

3. Heat the pan with a medium heat once again, then slowly add in 1/2 cup (120 ml) vegetable broth while you whisk continuously, once the broth has been added, add in 1/2 tsp (3 ml) white wine vinegar and a pinch of sea salt, continue to whisk for another 2 to 3 minutes or until you end up with a slightly thick sauce, then turn off the heat

4. To make the aioli, add 1/2 cup (120 grams) mayonnaise into a bowl, finely grate in a clove of garlic, add in 1 tsp (5 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

5. After roasting the sweet potatoes for 20 to 25 minutes and they´re cooked through (you can pierce one with a toothpick), remove from the oven and transfer into a large serving dish

6. Whisk the brava sauce and then pour over the sweet potatoes, top off with the aioli and finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprikas I used to make this Recipe

Nutrition Facts

Spicy Sweet Potatoes with Garlic Aioli

Amount Per Serving

Calories 346 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 4mg1%

Sodium 444mg19%

Potassium 603mg17%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 8g9%

Protein 3g6%

Vitamin A 24570IU491%

Vitamin C 5mg6%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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