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  • Jul 23rd 2021
  • 0 comment


Sweet potato bake

  • 3 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary, chopped
  • 2 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 2kg sweet potatoes peeled, left whole
  • Salt and black pepper, to taste

Garlic Mayo

  • 1/2 cup prepared mayonnaise
  • 2 cloves roasted garlic, smashed
  • 1 teaspoon parsley, chopped
  • Freshly ground black pepper



Sweet potato bake

  1. Preheat oven to 180 degrees. Line round baking dish with parchment paper and spray with cooking spray.
  2. Combine melted butter, olive oil, garlic, smoked paprika and rosemary in a small bowl.
  3. Attach Spiralizer Attachment to KitchenAid KSM160 Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and small core slicing blade and position at end of sweet potato
  4. Place medium bowl below blades to catch sliced sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potato sections. Place sliced sweet potatoes on end and cut in half to make half – circles. Arrange cut side down in prepared casserole dish.
  5. In a large bowl add sweet potato and smoked garlic oil mixture. Season generously with salt and pepper and gently toss to get all well coated.
  6. Arrange potato slices vertically into the prepared dish.Cover dish with foil and roast for about 45 minutes, or until potatoes are fork-tender.
  7. Remove foil and roast for another 15 minutes, until golden brown and crispy.
  8. Enjoy!


Garlic Mayo

  1. Combine mayonnaise, garlic, parsley and black pepper in small bowl. Refrigerate until ready to use.
  2. Serve sweet potatoes with garlic mayo immediately after baking