Rip texture

Recipe of the week

Gavin Sutherland's

Sweet Potatoes with Aioli

Serves 4

Potato Ingredients 

Sweet potatoes x 4 (different colors if possible)

Butter x 30g

Cinnamon x .5 tsp

Brown sugar x 2 tsp

Salt x pinch

Coriander x handful of leaves

Lime wedge

Aioli Ingredients 

Egg yolks x 2

Lemon juice x 1 tsp

1/4 cup Red Island Extra Virgin Olive Oil 

Salt & pepper x pinch

Sriracha x 1 tblspoon

Honey x 1 tsp

Dijon mustard x .5 tsp

Garlic x 1 clove crushed 

Potato Method

1. Cut potatoes into wedges

2. Heat butter in saucepan until brown & frothy

3. Stir in sugar, salt & cinnamon into heated butter

4. Coat potatoes in butter mixture - using tongs as it will be very hot

5. Place on Baking tray and bake for 30mins @ 200c turning half way through 

6. Drizzle aioli over cooked potatoes, add squeeze of lime & sprinkle with coriander leaves

Aioli Method

1. Beat eggs, lemon juice, crushed garlic & mustard together and add salt & pepper

2. Slowly add Red Island Extra Virgin Olive Oil and continue to beat until mayo like thickness

3. Add sriracha & honey and beat until desired thickness

Recipe thanks to the great Gavin Sutherland, Another Food Blogger.

Meet @gavinsutherland

Gavin Sutherland is a private caterer in Brisbane, Queensland, an ex NYC Michelin starred restaurant manager & a passionate homecook. Cooking since as long as he can remember, Gavin claims the kitchen as his place of relaxation & fun. 

Gavin Small