Twice baked sweet potato with cheesy aioli

3T juice from a can of chickpeas aka Aquafaba or AF

1T lemon juice

1/2t mustard powder or mustard (such as Dijon)

1/4t salt

1 small garlic clove

3/4c olive oil

4/5 sweet potatoes

Nutritional yeast

4 spring onions, finely chopped 

finely chopped chives or paprika for decoration


Preheat the oven to 230c

Cut the sweet potatoes in half lengthwise. Put them on a baking tray, bake for 20/30 minutes until nice and soft inside. 

To make the mayo use a hand/immersion blender to blend the AF, lemon juice, mustard, garlic, salt

Keeping the blender on, add the oil slowly. Eventually it will thicken with the more oil you add. 

Using a fork mash the sweet potato at the top a little. Add the spring onion and scatter on some nutritional yeast. Mix and then top with the mayo. Spread with a fork.

Grill on a high heat until the mayo bubbles. Scatter with the chives or paprika and serve.