Sweet Potato Skins & Homemade Aioli by Ditch the Wheat

Sweet Potato Skins and Homemade Aioli

  • Aioli:
  • 1 egg yolk
  • ½ tsp of mustard
  • ½-1¼ cups of olive oil or melted coconut oil
  • 1 clove of garlic, finely chopped
  • 1-2 tbsp lemon juice, optional

  • Sweet Potato Skins:
  • Scraps from peeling a sweet potato
  • Extra Virgin Olive Oil
  • BBQ spice mix
  1. Using a blender, whip the egg yolk and mustard.
  2. Turn the blender to a high speed, (I used the whipping cream speed) SLOWLY add the olive oil. A drop at a time. Make sure it mixes before SLOWLY adding more.
  3. *The recipe calls for 1¼ cup of olive oil but I stopped at ½ cup.
  4. After it is whipped up add garlic and 1-2 tbsp of lemon juice.
  5. Store in the fridge.

  6. Sweet Potato Skins:
  7. Preheat the oven to 400 F.
  8. Use the scraps from peeling a sweet potato.
  9. Cover the scraps in olive and your favourite spice mixture. I used ½ tbsp of Universal Spice Rub.
  10. Bake on a baking tray with parchment paper for 10 minutes or until crispy.
If you add the olive oil too fast and it doesn’t work. Put what you already made into a bowl and start with a fresh egg yolk, and slowly add back the egg yolk/oil mixture. Make sure to do it slowly. Since the mixture will have double the yolks you might want to increase the mustard and garlic.  


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