Sweet Potato Hotdogs

GF, RSF, NF
Serves: 4

I have reinvented the classic flavours of the much loved hotdog and given it the Luke Hines spin by swapping out the junk for nutrient dense real food ingredients, packed with protein and goodness. 

Ingredients: 

4 sweet potatoes, evenly sized and preferably long like a hot dog 
4 PEPPERCORN Beef Sausages
2 brown onions, roughly diced
4 rashes 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 

Method:

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.

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

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. 

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.

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