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  • Apr 12th 2016
  • 0 comment


  • 4 large sweet potatoes, cut into 10cm sections, ends trimmed
  • 4 tablespoons butter
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • Garlic Mayo
  • 1/2 cup prepared mayonnaise
  • 2 cloves roasted garlic, smashed
  • 1 teaspoon parsley, chopped
  • Freshly ground black pepper


  1. Preheat oven to 220°C.
  2. Butter a 20cm x 20cm casserole dish. Set aside.
  3. Attach Spiralizer Attachment to KitchenAid 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. Melt butter in small sauce pan. Add cayenne and cumin. Brush seasoned butter over sweet potatoes and sprinkle with sea salt. Place in oven, bake 20 – 30 minutes until crisp.
  6. Garlic Mayo
  7. Combine mayonnaise, garlic, parsley and black pepper in small bowl. Refrigerate until ready to use.
  8. Serve sweet potatoes with garlic mayo immediately after baking.