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.

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!

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Baked Sweet Potato Skins with Sriracha Lime Aioli

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

At only 31 calories each, these Baked Sweet Potato Skins with Sriracha Lime Aioli are a healthier option to game day snacking.

Course: Appetizer, Sides

Servings: 24

Calories: 31 kcal

Author: Carrie's Experimental Kitchen

Ingredients

For the Baked Sweet Potatoes

• 6 Medium Sweet Potatoes
• 1 tbsp . Extra Virgin Olive Oil
• 1 tsp . Kosher Salt

For the Sriracha Lime Aioli

• 1 c . Mayonnaise
• 1 Clove Garlic
• 1 tsp . Sriracha
• 1 tbsp . Lime Juice

Instructions

For the Baked Sweet Potatoes

1. Preheat oven to 450 degrees F.
2. 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.
3. Add the potato skins to a baking sheet and brush with the oil; then sprinkle with salt. Bake for 20 minutes.

For the Sriracha Lime Aioli

1. Combine all of the ingredients in a mini food processor and pulse until smooth and creamy. Makes 1 cup. 

Recipe Notes

*Nutritional Information for Aioli (per tablespoon)
Makes 1 cup
Calories 92, Fat 10g, Sodium 95mg, Sugar .1g, Carbohydrates .4g, Cholesterol 5mg

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