Patates douces au beurre noisette, cannelle et sucre, avec aïoli au miel et à la sriracha

Ingrédients

• 4 sweet potatoes (different colours if possible)
• 30 g butter
• 1/2 tsp cinnamon (ground )
• 2 tsp brown sugar
• salt
• coriander leaf (garnish)
• lime wedge (garnish)
• 2 egg yolks
• 1/2 cup olive oil
• 1 tsp lemon juice
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp sriracha
• 1 tsp honey
• 1/2 tsp dijon mustard
• 1 garlic clove (crushed)

Préparation

1. 1

   --- Aioli ---

2. 2

   Beat eggs, lemon juice, crushed garlic & mustard together in a medium sized mixing bowl. Add salt & pepper.

3. 3

   Slowly add oil and continue to beat until a mayonnaise like thickness.

4. 4

   Add sriracha & honey and continue to beat, this will thin it out a little which will make it easier to pour.

5. 5

   --- Sweet Potatoes ---

6. 6

   Cut potatoes into wedges and lay out on a baking tray. Make sure they are cut evenly so they cook correctly

7. 7

   Heat butter in sauce pan until brown & frothy. This is called brown butter but more on that later. Stir in sugar, salt & cinnamon until dissolved.

8. 8

   In large mixing bowl coat potatoes and butter mixture. Using tongs as the butter will be very hot

9. 9

   Place on a baking tray and bake for 30 mins @ 200c, turning once.

10. 10

    Once cooked, remove to a serving plate/tray and drizzle with aioli. Top with coriander leaves and a wedge of lime.