Sweet Potato Wedges with Roasted Garlic Aioli

    Now that the holidays are over, I am back on a health kick. I really let the holidays get out of hand and now I am paying for it! Let's just say, I may have gained a few lost pounds back. Oops! So in order to detox from all of the eating and drinking I did over the past couple of months, I decided to start with cutting refined sugar and carbs from my diet again. Obviously, I didn't cut carbs completely, I am still eating fruit and beans and sweet potatoes. I think some foods are just too nutrition packed to avoid completely and that's why I am enjoying them in moderation.
   I made these last week to go with cheese burgers(no bun). I whipped up a quick and delicious garlic aioli to dip them in. I have since cut back on my fat intake also. (Baby steps.) But even with the dipping sauce, this is still pretty healthy. Everything in moderation, right?

 

 

Sweet Potato Wedges with Roasted Garlic Aioli
serves 4

 

For the potatoes:

2 sweet potatoes, each cut into 8 wedges
Olive oil
Rosemary, chopped
Salt&pepper

 

For the aioli:
1/2 cup mayonnaise
1 head roasted garlic
1 tsp Dijon mustard
1 tsp horseradish
Juice of one lemon

 

Preheat oven to 425 degrees.

Toss sweet potato wedges with olive oil, rosemary, and salt&pepper. Evenly place wedges on a baking sheet and roast for 25-30 until done.

 

For the aioli:
To roast the garlic, cut off the end of the bulb so the tops of the cloves are exposed. Place in a small dish and pour olive oil over the top and season with salt&pepper. Cover with foil and roast on 350 for 45-60 minutes until very soft when poked with a fork.
Once cooled, squeeze the cloves out of the head and mash with a fork. Combine the mashed roasted garlic with the remaining ingredients.

 

Dip the sweet potatoes in the aioli and Enjoy!