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Roasted Sweet Potato Wedges With Saffron Aioli


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3 cloves garlic, chopped

1 teaspoon kosher salt

1 large egg yolk*

1 tablespoon white wine vinegar

1 tablespoon warm water

1 tablespoon freshly squeezed lemon juice

Pinch saffron

1 1/3 cup golden-colored extra-virgin olive oil (See Cook's Note)

4 sweet potatoes (about 2 pounds), scrubbed and blemishes removed

2 tablespoons extra-virgin olive oil

Kosher salt

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