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
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
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
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
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
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!
Get the Spanish Paprikas I used to make this Recipe