At only 31 calories each, these Baked Sweet Potato Skins with Sriracha Lime Aioli are a healthier option to game day snacking.
To round out this weeks’ healthier game day snacks, I made these Baked Sweet Potato Skins with Sriracha Lime Aioli. Sweet potatoes are naturally sweet, but dip them into a spicy-citrusy-creamy dip and they take on a whole new flavor. As much as I loved the Eggplant Caponata and Baked Honey Garlic Chicken Wings, these potato skins were my personal favorite.
Start by washing the skins of the sweet potato with a vegetable brush under warm water to remove any excess dirt. Then using a sharp knife, peel away strips of the potato skin with some of the flesh. I used six medium sized potatoes and got twenty four skins. Save the remaining potato flesh for other uses like Mustard & Tarragon Roasted Sweet Potatoes or Dijon Braised Chicken with Sweet Potatoes.
Add the potato skins to a baking sheet and brush with some extra virgin olive oil; then sprinkle with Kosher or sea salt. Bake in a 450 degree F oven for 20 minutes.
While the potato skins are in the oven, make your Sriracha Lime Aioli dipping sauce. In a mini food processor or blender, combine the Sriracha, or any other hot sauce you prefer, fresh lime juice, mayonnaise and garlic; then pulse until smooth and creamy. This dip makes 1 cup (16 tbsp/1 tbsp per serving) and has 92 calories per serving. I used regular Hellmann’s mayonnaise, but you can use whichever mayo you prefer.Baked Sweet Potato Skins with Sriracha Lime Aioli #gameday #healthysnacks Click To Tweet
These Baked Sweet Potato Skins with Sriracha Lime Aioli are a healthier alternative to most calorie laden game day snacks and are so easy to make. They’re even tasty enough without the dipping sauce and make a great mid-afternoon snack or side dish to your main meal. ~Enjoy!
- 6 Medium Sweet Potatoes
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. Kosher Salt
- 1 c. Mayonnaise
- 1 Garlic Clove
- 1 tsp. Sriracha (or any other hot sauce)
- 1 tbsp. Lime Juice
- Preheat oven to 450 degrees F.
- Wash the skins of the sweet potato with a vegetable brush under warm water to remove any excess dirt. Then using a sharp knife, peel away strips of the potato skin with some of the flesh.
- Add the potato skins to a baking sheet and brush with the oil; then sprinkle with salt. Bake for 20 minutes.
- Combine all of the ingredients in a mini food processor and pulse until smooth and creamy.
Makes 1 cup
Calories 92, Fat 10g, Sodium 95mg, Sugar .1g, Carbohydrates .4g, Cholesterol 5mg