Sweet Potato Bravas with Smoky Tomato Bravas Sauce

Sweet potato bravas

• 1 kg Sweet potato
• 2 tbsp Extra virgin olive oil
• 2 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Bravas sauce

• 1 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 400 g Canned chopped tomatoes
• 1 ½ tsp Smoked paprika
• 2 tsp Sherry vinegar
• ½ tsp Fine sea salt

Garlic mayonnaise

• 1 Egg yolk
• 1 tsp Dijon mustard
• 1 Lemon
• 150 ml Sunflower oil
• 1 clove Garlic
• 1 pinch Fine sea salt

1. Heat the oven to 220°C (430°F). Cut the sweet potato into chunky wedges, roughly the same size so they roast evenly.
2. Toss the wedges with the olive oil, smoked paprika, fine sea salt and black pepper. Spread out on a baking tray in a single layer.
3. Roast for 28 to 32 minutes, turning once halfway, until deeply browned at the edges and tender all the way through. If your tray is crowded, use two trays so the wedges roast rather than steam.
4. While the wedges roast, make the bravas sauce: warm the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, not coloured.
5. Stir in the tomatoes, smoked paprika, sherry vinegar and fine sea salt. Simmer for 10 to 12 minutes, stirring now and then, until thick enough to coat a spoon.
6. Make the garlic mayonnaise: in a mixing bowl, whisk the egg yolk with the Dijon mustard and a squeeze of lemon juice. Whisking constantly, drizzle in the sunflower oil very slowly at first, then a little faster once it thickens, until glossy and spoonable; season with a pinch of fine sea salt and more lemon juice to taste.
7. Serve the hot sweet potato wedges with the bravas sauce spooned over or alongside. Finish with dollops of garlic mayonnaise.

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