roasted sweet potatoe wedges with sea buckthorn camelina mayo

Roasted sweet potato wedges and camelina sea buckthorn oil mayo (serves 3-4 as a side dish)

Roasted sweet potato wedges

3 sweet potatoes

2 tsp smoked paprika

1 tbsp olive oil

salt

Preheat oven to 440 F. Scrub sweet potatoes clean and cut into wedges. Toss in smoked paprika, salt and olive oil. Arrange on a baking sheet and roast for 15-20 minutes until browned and softened. Serve with mayo as such or as a side dish for any meal.

Spicy camelina Sea buckthorn oil mayonnaise

1 whole egg, room temperature

2 tsp lemon juice

2 tsp dijon mustard

1 tsp smoked paprika

1 tsp cumin

1 tsp tabasco

1 tbsp NordicNordic camelina sea buckthorn oil

3/4 cup sunflower or grapeseed oil

Place egg, lemon juice, mustard, paprika, cumin, tabasco and salt into a food processor. Start machine and start pouring both oils into the mixture in a steady stream. Keep pouring until a mayo forms. Check seasoning and let stand in fridge 1 hour or more.

You can also do this with an immersion blender. Place all of the ingredients, including oils in a tall wide mouth mason jar or other jar. Place immersion blender in so that it sits firmly in bottom of jar. Set it on highest speed but donโ€™t pull it up. Let it sit there until the mixture is thickened, then start moving it up and down until all of the oil is emulsified and incorporated.