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BBQ Saffron Sweet Potatoes with Avocado Aioli are foil-packet sweet potatoes cooked over the coals and are the perfect side for whatever you are grilling.
Kate Ramos

BBQ Saffron Sweet Potatoes with Avocado Aioli

BBQ Saffron Sweet Potatoes with Avocado Aioli are foil-packet sweet potatoes cooked over the coals and are the perfect side for whatever you are grilling.
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Servings: 4
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and sliced
  • 2 cloves garlic thinly sliced
  • 1 teaspoon saffron
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
For the Avocado Aioli:
  • 1 clove garlic chopped
  • 1 avocado pitted and peeled
  • 1/2 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • Juice of 1/2 a lime
  • 1 tablespoon water

Method
 

  1. Heat a charcoal grill to medium heat. Place sweet potatoes, and garlic in a large bowl. Crush the saffron over the sweet potatoes and then add the salt, pepper, and olive oil. Toss everything together until the potatoes are well coated.
  2. Place a long piece of foil (about 15 inches) on a flat surface and place the potatoes on one side. Fold the other side over the potatoes and fold the two sides of foil together to make a neat package.
  3. Lay the package next to the charcoal in the bottom of the grill. Cover the grill, leaving the air holes open. Grill the potatoes for about 25-30 minutes, flipping the package halfway through. When the potatoes are pierced easily with a fork they are ready.
  4. Meanwhile, prepare the aioli by combining all the ingredients in a blender. Blend until smooth, adding a bit more water if the mixture is too thick.
  5. Remove potatoes from the grill and serve hot with the avocado aioli for dipping.

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