Recipes

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Sweet Potato Hot Dogs

1 hour | Serves 4

Ingredients
  • 4 sweet potatoes, evenly sized and preferably long like a hot dog
  • 4 Peppercorn Beef Sausages
  • 2 brown onions, roughly diced
  • 4 rashers of bacon, roughly diced
  • Flat-leave parsley, finely chopped, to serve

Low-Carb Mustard Sauce:

  • 6 tbsp Dijon mustard
  • 1/3 cup Good fat mayo
  • 1/4 cup Lakanto golden malt flavoured monkfruit sweetener
  • 1 tbsp apple cider vinegar
  • 1/4 tsp cayenne pepper
PREPARATION

1 – Get started by preheating your oven to 180°C (350°F) and line a large baking tray with baking paper. Using your hands rub olive oil and a pinch of sea salt all over the potatoes until well-seasoned. Place on the prepared baking tray and roast for between 40-50 minutes, depending on the sweet potato size. The thinner they are, the quicker they will cook. Simply test their doneness by inserting a fork or skewer and ensuring it is soft the whole way through.

2 – Whilst they’re cooking, heat the oil in a fry pan and cook the sausages, turning frequently over medium heat until browned and cooked.

3 – In another pan, add a splash of oil and fry the brown onion and bacon until the bacon is cooked through and the onion is lovely and caramelised.

4 – For the low-carb mustard sauce, add all of the ingredients to a bowl and whisk until lovely and smooth. Store in a glass jar in the fridge for up to 3 weeks. For a thinner sauce or dressing, add an additional tablespoon of apple cider vinegar and 1 to 2 tablespoons of olive oil.

5 – Once the sweet potatoes are cooked through, halve length ways and add your toppings starting with the sausage, topped with the onion and bacon, low-carb sauce and parsley.

This recipe was created by Cook with Luke, click here to find more of his recipes or click here to download the recipe.

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