Cut the sweet potatoes (washed & patted dry) into 1 inch (2.50 cm) bite-sized pieces, then add into a large bowl, drizzle in 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, toss together, then add into a baking tray lined with parchment paper, all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil, after 3 minutes turn off the heat, add in 1 tsp (2.50 grams) hot smoked Spanish paprika, ½ tsp (1.25 grams) sweet smoked Spanish paprika and ½ tbsp (4 grams) corn starch, whisk together until there are no lumps

Heat the pan with a medium heat once again, then slowly add in ½ cup (120 ml) vegetable broth while you whisk continuously, once the broth has been added, add in ½ tsp (3 ml) white wine vinegar and a pinch of sea salt, continue to whisk for another 2 to 3 minutes or until you end up with a slightly thick sauce, then turn off the heat

To make the aioli, add ½ cup (120 grams) mayonnaise into a bowl, finely grate in a clove of garlic, add in 1 tsp (5 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

After roasting the sweet potatoes for 20 to 25 minutes and they´re cooked through (you can pierce one with a toothpick), remove from the oven and transfer into a large serving dish

Whisk the brava sauce and then pour over the sweet potatoes, top off with the aioli and finely chopped fresh parsley, serve at once, enjoy!