Memory Morsels:

Sweet potatoes are a “smart” carbohydrate that causes a gradual increase in serotonin, are high in Vitamin C and fiber and don’t raise blood sugar/ insulin as quickly as white potatoes.

Baked Sweet Potato Chips with Grainy Mustard Aioli

Baked Sweet Potato Chips with Grainy Mustard Aioli Prep time: 10 mins Cook time: 40 mins Serves: 4-6


  • 3 - medium sized sweet potatoes
  • 2 TBSP - fresh rosemary, finely chopped
  • 2 TBSP - fresh thyme, finely chopped
  • 2 TBSP - grape seed or sunflower oil
  • 2 TBSP - light mayo
  • 2 TBSP - grainy mustard
  • 1 TSP - lemon juice
  • 1 TSP - paprika
  • A good pinch of sea salt and pepper


  1. 1 Pre-heat the oven to 400ºF.
  2. 2 Slice sweet potatoes into ½ inch rounds. Season with salt/pepper rosemary and thyme, and place on lightly oiled baking sheet. Bake for 40-50 minutes, turning once, until sweet potatoes have darkened slightly and are crispy around the edges.
  3. 3 To make the aioli, combine mayo, mustard, lemon juice and paprika in a glass or non-reactive metal bowl. Let all ingredients rest and combine for at least 15 minutes before serving.


Use a guarded mandolin to achieve thin chip-like sweet potatoes!
Make Ahead:
The aioli can be made up to 24 hours in advance and refrigerated.
Vegetable oil can be used in place of sunflower oil.
Coffee-rubbed flank steak.
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