Coat diced sweet potatoes in coconut oil, place on baking sheet and bake for 15-25 minutes until soft. Let cool.
Place eggs in a saucepan filled with water, let boil for 12-15 minutes. Let cool, then peel and dice.
Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
Mix cooled sweet potatoes, eggs, onion and may in a bowl. Sprinkle with a little more salt!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/4th-of-july-egg-and-potato-salad/