Roasted Yams and Saffron Aioli

Ingredients:

• 6 yams or sweet potatoes (about 220 g each)
• 3/4 cup extra-virgin olive oil
• 0.5 cup grape seed oil or other vegetable oil
• 2 whole cloves of garlic + half a small clove, finely grated
• A pinch of saffron threads, grind
• 2 large egg yolks, room temperature
• Juice of half a lemon
• Chopped fresh parsley, for serving (optional)

Preparation:

1. Preheat oven to 200°C. Prick each yam several times with a fork and arrange on a baking sheet. Bake until tender, about 45 minutes.
2. Meanwhile, in a small saucepan, heat the olive oil, grapeseed oil, whole garlic cloves, and saffron over low heat and cook until the garlic is soft, about 15 minutes. Remove from heat and let cool completely.
3. Using a slotted spoon, transfer the garlic to a cutting board (leave the fragrant oil in the pan). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until it forms a smooth paste; set aside.
4. Make saffron aioli:
   
   Place the egg yolks, lemon juice, 1 tablespoon water, and 1/2 teaspoon salt in a medium heatproof bowl. Bring a medium saucepan to a boil with a few inches of water, then turn off the heat. Place the bowl with the egg yolks on the saucepan (the bottom of the bowl should not touch the water). Whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan.
5. Using a hand mixer or whisk, gradually whisk in the saffron-infused oil, pouring it in a slow, steady stream until the aioli is thick and creamy. If the sauce thickens too much, stir in 1-2 teaspoons of water. Stir in the garlic paste, freshly grated garlic, and 1/4 teaspoon of salt.
6. Cover the aioli and refrigerate.
   
   Remove the yams from the oven and let cool slightly. Cut in half and fluff the flesh with a fork. Thin the aioli with water if it's too thick and spoon it over the sweet potatoes. Sprinkle with parsley and serve as a holiday side dish.