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Sweet Potato Bravas with Smoked Paprika Aioli

Ingredients (for 2 tapas portions)
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Ingredients
  

  • 300 g sweet potato peeled and cut into 2 cm cubes
  • 1 ½ tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • Black pepper to taste

Bravas Sauce

  • 1 tbsp olive oil
  • ½ small onion finely chopped
  • 1 clove garlic minced
  • ½ tsp smoked paprika
  • ¼ tsp chilli flakes
  • 150 g chopped tomatoes ½ tin
  • ½ tsp sherry vinegar or red wine vinegar
  • Salt and pepper to taste

Smoked Paprika Aioli

  • 2 tbsp mayonnaise or vegan mayo
  • ¼ tsp smoked paprika
  • ½ tsp lemon juice
  • Tiny pinch salt

Instructions
 

  • Roast the potatoes: Preheat oven to 200 °C. Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread out on a tray and roast 25–30 min until golden and crisp at the edges.
  • Make the bravas sauce: While roasting, heat olive oil in a small pan. Add onion and cook until soft. Stir in garlic, paprika, and chilli flakes; cook 30 sec. Add tomatoes and vinegar, simmer 10 min until thick. Season.
  • Blend or mash: Blend if you want a smooth sauce, or mash lightly for rustic texture.
  • Mix the aioli: Stir together mayo, smoked paprika, lemon, and salt.
  • Assemble: Pile sweet potatoes on a plate, spoon over bravas sauce, and drizzle aioli across the top.

Notes

Elevate it: Sprinkle chopped chives or crispy onions.
Prep ahead: Bravas sauce keeps 3 days chilled; reheat gently. Aioli can be made a day ahead.
Tried this recipe?Let us know how it was!