Sweet Potato with Maple Aioli

  • Prep: 10 Mins / Cook: 40 Mins
  • Serves 2
  • easy

These oven-roasted sweet potato stacks come with gorgeous crispy edges, generously drizzled in a sweet cinnamon and maple syrup aioli. Delicious! With a hint of thyme and a dusting of pecan nuts, it all makes for a mouthwatering gluten free breakfast.

Gluten Free Dairy Free


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  • Sweet Potato Sweet Potato 1.5 1.5
  • Olive Oil Olive Oil 2 tbsp 2 tbsp
  • Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
  • Vanilla Sugar Vanilla Sugar 1/2 tsp 1/2 tsp
  • Sea Salt Sea Salt pinch pinch
  • Ground Black Pepper Ground Black Pepper pinch pinch
  • Vegan Olive Mayonnaise Vegan Olive Mayonnaise 115g 1/2 cup
  • Maple Syrup Maple Syrup 80g 1/4 cup
  • Sea Salt Sea Salt 1/8 tsp 1/8 tsp
  • Pecan Nuts Pecan Nuts 30g 1/4 cup
  • Thyme Thyme 2 sprigs 2 sprigs


  1. 1.Preheat oven to 200°C.
  2. 2.Slice sweet potatoes into discs and arrange in an even layer on a lined baking sheet.
  3. 3.Drizzle with olive oil, and sprinkle with cinnamon, vanilla sugar, salt and pepper.
  4. 4.Transfer to the oven and roast for 15min, flip and roast for an additional 15min, or until tender.
  5. 5.Meanwhile, combine mayo, maple syrup and salt in a small bowl and whisk to combine and set aside.
  6. 6.Add 2 tbsp pecans to a blender and pulse until crumbly, set aside.
  7. 7.After 30min, remove sweet potato from the oven and using the smooth side of a mug, gently flatten the potatoes slightly.
  8. 8.Drizzle over maple aioli, sprinkle over pecan crumbs, garnish with thyme and leftover pecans and serve immediately.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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