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1
Aioli:.
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2
Lightly sprinkle garlic with a pince of salt and smash it into a paste with the side of a knife.
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3
Set aside.
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4
Pour about 2 inches of water into a small saucepan and bring it to a simmer over medium heat.
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5
In a medium, heatproof bowl whisk together the remaining salt, egg yolk, vinegar, water, lemon juice and saffron until light and frothy.
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6
Place the bowl over the simmering water and whisk constantly for about 20 seconds.
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7
Remove from the heat and whisk in the garlic paste.
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8
While whisking, gradually drizzle in the olive oil until a smooth and thick sauce is formed.
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9
Store in the refrigerator until ready to use.
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10
Sweet Potatoes:.
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11
Preheat oven to 425 degrees F.
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12
Put a baking sheet on the center rack of the oven and preheat for 10 minutes.
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13
Quarter the sweet potatoes and leave the skins on.
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14
In a large bowl, toss the wedges with olive oil.
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15
Remove the warm baking sheet from the oven and place the wedges on the pan, cut-side down.
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16
Space them out evenly.
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17
Bake for about 15 minutes or until their bottoms are lightly browned.
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18
After 15 minutes, turn the wedges so that the other side comes in contact with the hot baking sheet.
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19
Bake for another 15 minutes.
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20
To serve, arrange the sweet potatoes on a platter and sprinkle with salt.
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21
Drizzle the potatoes with the aioli.
