INGREDIENTS:
1 sweet potato, diced
2 tablespoons coconut oil, melted
2 eggs, hard boiled and diced
¼ white onion, finely chopped
For the MAYO:
⅔ cup avocado oil
1 egg
1 teaspoon lemon juice
1 teaspoon dijon mustard
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried basil
salt and pepper, to taste
INSTRUCTIONS:
1. Preheat oven to 400 degrees.
2. Coat diced sweet potatoes in coconut oil, place on baking sheet and bake for 15-25 minutes until soft. Let cool.
3. Place eggs in a saucepan filled with water, let boil for 12-15 minutes. Let cool, then peel and dice.
4. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
5. Mix cooled sweet potatoes, eggs, onion and may in a bowl. Sprinkle with a little more salt!
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ACCREDITATION:
Recipe and photo from: http://paleomg.com
