2 tablespoons Azada Olive Oil & Garlic
2 large sweet potatoes, washed, cut into wedges lengthways
2 tablespoons Aglio, Olio e Peperoncino seasoning
A generous sprinkling of balsamic salt
A small handful of dill, roughly torn
60 ml Azada Olive Oil & Garlic
1 large egg
1 teaspoon runny honey
½ teaspoon salt
Small handful of freshly torn dill
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Place the sweet potatoes, balsamic salt, Aglio, Olio e Peperoncino seasoning and Azada’s Olive Oil & Garlic into a large bowl and toss to combine.
Place them onto a roasting tin lined with greaseproof paper. Roast the sweet potatoes for 20-25 minutes in the oven until they are tender and golden brown with a crispy skin.
When ready to serve, place the sweet potato wedges onto a serving dish sprinkled with fresh dill and with the cooling garlic mayonnaise on the side.
Place the egg, salt, dill and Azada Olive Oil & Garlic into a beaker. Using an electric hand blender, blend together once a stable emulsion forms. Slowly add the honey while continuing to blend until it is lusciously, thick.
Spoon the mayonnaise into a serving dish and set in the fridge until serving time.