Sweet Potato Skins & Homemade Aioli by Ditch the Wheat
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Sweet Potato Skins and Homemade Aioli
Ingredients
- 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
Instructions
- Using a blender, whip the egg yolk and mustard.
- 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.
- *The recipe calls for 1¼ cup of olive oil but I stopped at ½ cup.
- After it is whipped up add garlic and 1-2 tbsp of lemon juice.
- Store in the fridge.
- Sweet Potato Skins:
- Preheat the oven to 400 F.
- Use the scraps from peeling a sweet potato.
- Cover the scraps in olive and your favourite spice mixture. I used ½ tbsp of Universal Spice Rub.
- Bake on a baking tray with parchment paper for 10 minutes or until crispy.
Notes
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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