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1
Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet.
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2
Bake until soft, about 45 minutes.
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3
Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes.
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4
Remove from the heat and let cool completely.
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5
Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil).
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6
Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
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7
Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl.
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8
Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat.
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9
Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan.
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10
Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy.
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11
(If it gets too thick, beat in 1 to 2 teaspoons water.)
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12
Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt.
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13
Cover and refrigerate.
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14
Remove the yams from the oven and let cool slightly.
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15
Split open and fluff the insides with a fork.
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16
Thin the aioli with water, if desired, and spoon onto the yams.
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17
Sprinkle with parsley.
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18
Photograph by Gentl & Hyers
