We’re giving the classic spicy mayo dip a bit of a spin. The grittiness of the Okazu makes for a satisfying way to enjoy sweet potatoes! By Justine Wong @ imakefoodnotfriends.
Serves 2 (as sides)
2 large sweet potatoes
2 tbsp olive oil, generously
Salt and pepper, to taste
1 sprig of rosemary, chopped finely (optional)
Parsley for topping (optional)
2 tbsp of mayonnaise
4-5 tsp of Okazu chili oil
Heat oven to 425°F. Line a large shallow baking pan with foil.
Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.
Drizzle generously with olive oil to coat and finely chop a sprig of rosemary to mix. Place sweet potatoes onto a lined baking pan at 425°F for 10-15 minutes, turning them over half way.
Salt and pepper to taste. Top with parsley. For the dipping sauce, mix mayonnaise with a generous amount of Okazu chili oil to taste.