Paleo diet plan

TWICE-BAKED SWEET POTATOES

These twice-baked sweet potatoes are super easy to customize so you can make them again and again and not feel like you’re always serving or eating the same thing. Sweet potatoes are always good, but if you’re constantly just roasting them and serving them with chicken (I’m really guilty of that one), after a while you start feeling like Paleo is boring. If you’ve made it to this point in this book, I hope you know that is not true! SERVES 4

PREP TIME: 15 minutes

COOK TIME: 1 hour, 20 minutes

4 medium sweet potatoes

6 tablespoons (90 ml) grass-fed butter, at room temperature

1 garlic clove, minced

5 or 6 scallions, sliced, divided

1 (13.5-ounce) can full-fat coconut milk, refrigerated

4 slices bacon, cooked and chopped, divided

Salt

Freshly ground black pepper

1. Preheat the oven to 400°F (200°C).
2. Poke each sweet potato 6 or 7 times with a fork. Place them on a baking sheet, and bake until tender, 45 minutes to 1 hour. Remove them from the oven, and reduce the oven temperature to 375°F (190°C).
3. Cut the sweet potatoes in half, and scoop out most of the insides with a spoon (you want to leave a thin layer of flesh so the skins don’t rip). Transfer the sweet potato flesh to a medium bowl, and line up the skins on the baking sheet.
4. In the bowl with the flesh, mix it with the butter, garlic, half the scallions, and the coconut cream from the top of the can of coconut milk. Fold in three-quarters of the chopped bacon, and season with salt and pepper. Spoon the filling into the sweet potato skins.
5. Bake for 15 to 20 minutes, or until warmed through.
6. Garnish with the remaining bacon and the rest of the scallions, and serve.

VARIATION 1 TWICE-BAKED SWEET POTATOES WITH SAUSAGE: Instead of bacon, add ¼ pound cooked spicy Italian sausage to the sweet potato filling.

VARIATION 2 DESSERT TWICE-BAKED SWEET POTATOES: Instead of garlic and scallions, mix ½ cup shredded coconut, ¼ cup raisins, 2 tablespoons (30 ml) maple syrup, and 1 teaspoon (5 ml) ground cinnamon with the coconut milk for the filling.

PREP TIP: Make this recipe through step 4 (fill the sweet potato skins), and then cover and refrigerate until ready to bake. Bake about half an hour before ready to serve.

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• Smoky Fall Spice– Rubbed Skirt Steak

Twice-baked sweet potatoes loaded with garlic, scallions, rich coconut cream, and crispy bacon — creamy on the inside, crisp and golden on top. The skins get filled with their own whipped flesh and baked a second time until everything melds together. They're a side dish that routinely steals the spotlight from the main course.

Pro Tips

• Leave a thin layer of flesh inside each skin when scooping — it keeps the shells strong enough to hold the filling without tearing.
• Use the thick coconut cream from the top of the refrigerated can; it whips into the flesh far better than watery milk.
• Fold three-quarters of the bacon into the filling and save the rest for the top, so you get smoky bits throughout and a crisp finish.
• Bake the filled skins until the tops are golden and slightly puffed — that second bake is what brings the whole dish together.

Frequently Asked Questions

Can I make twice-baked sweet potatoes ahead?

Yes — fill the skins and refrigerate up to a day ahead, then bake when ready. Add a few extra minutes since they'll go in cold.

What can I use instead of coconut cream?

Mashed avocado gives a different but lovely creaminess, or a spoon of ghee for richness. The coconut cream is what makes the filling luxuriously smooth.

Are these Paleo?

Yes — sweet potatoes, butter or ghee, garlic, scallions, coconut cream, and bacon. Use sugar-free bacon to keep everything compliant.

Do they reheat well?

Very well — 10 minutes at 350°F covered, then uncovered for a minute to re-crisp the top. The filling stays creamy.

Recipe Card

Stav Kogan

TWICE-BAKED SWEET POTATOES

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 medium sweet potatoes
• 6 tbsp grass-fed butter, at room temperature
• 1 garlic clove, minced
• 5 or 6 scallions, sliced, divided
• 1 (13.5-ounce) can full-fat coconut milk, refrigerated
• 4 slices bacon, cooked and chopped, divided
• Poke each sweet potato 6 or 7 times with a fork. Place them on a baking sheet, and bake until tender, 45 minutes to 1 hour. Remove them from the oven, and reduce the oven temperature to 375°F.

Method

 

1. Preheat the oven to 400°F.
2. Cut the sweet potatoes in half, and scoop out most of the insides with a spoon (you want to leave a thin layer of flesh so the skins don’t rip).
3. Transfer the sweet potato flesh to a medium bowl, and line up the skins on the baking sheet.
4. In the bowl with the flesh, mix it with the butter, garlic, half the scallions, and the coconut cream from the top of the can of coconut milk.
5. Fold in three-quarters of the chopped bacon, and season with salt and pepper. Spoon the filling into the sweet potato skins.
6. Bake for 15 to 20 minutes, or until warmed through.
7. Garnish with the remaining bacon and the rest of the scallions, and serve.

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