July 15, 2018

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.

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