DINNER | Baconnaise and Sweet Potato Wedges

Let me be very clear. Under no circumstances do i suggest that you share this meal with anyone other than someone you love very dearly and whom you don’t mind eating all of the food – because trust me when I say, I’m glad this only makes so much because i would still be eating and i would be the size of a house.

Totally addictive. Delicious. And not at all good for you. You have been warned.


INGREDIENTS – Baconnaise

  • 3/4 cup rendered bacon fat, melted
  • 3/4 cup canola oil
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon water, plus more to correct consistency
  • lemon juice to taste
  • salt and pepper to taste
  • 4 strips crisp side bacon rashers , crumbled
  • 2 spring onions, white and green parts, finely sliced (optional)

METHOD – Baconnaise

  1. Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

  2. Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced spring onions, if using. Store in refrigerator in air-tight container for up to two weeks – although i seriously doubt it will last passed 24 hours.


INGREDIENTS – Sweet Potato Wedges

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes

  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper

METHOD – Sweet Potato Wedges

  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
  5. Cool wedges on pan for 5 minutes, then serve at once with your baconnaise dip!





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