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 small garlic clove
3/4c olive oil
4/5 sweet potatoes
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.