- Prep Time:
- 20 min
- Cook Time:
- 80 min
- 4 sweet potatoes
- 3 egg yolks
- 1 tbsp (15 mL) rice wine vinegar
- 1 tsp (5 mL) garlic, minced
- 1 tsp (5 mL) miso
- 1 cup (250 mL) canola oil
- 4 soft boiled eggs
- 2 green onions, cut on the bias
- Fresh cracked pepper
- Finishing salt
Wrap the sweet potatoes in aluminum foil and put in a 325°F (160°C) oven for about 60 to 90 minutes. The cooking time may vary depending on the size of the potatoes - pierce the potatoes with a wooden BBQ skewer to ensure it is cooked through and tender. The skin will start to darken and caramelize.
As the potatoes are cooking, prepare the aÏoli.
In a medium bowl, whisk the egg yolks with rice wine vinegar, garlic and miso. Stabilize the bowl with the help of a kitchen towel, as you will need both hands for the next step.
To create an emulsion, slowly add the canola oil in a thin consistent stream to the egg yolks and continue whisking. Halfway through adding the oil, you may add faster. The preparation will thicken and be lighter in colour. Set aside in the refrigerator until ready to use.
When the potatoes are almost ready, soft-cook your eggs.
Slit the sweet potato open lengthwise, add the soft boiled egg inside, drizzle with aioli and finish with green onion, salt and fresh cracked pepper.