Paleo Loaded Twice Baked Sweet Potatoes
Twice baked sweet potatoes recipe & content provided by Ryan Carter, Livevitae
These twice baked sweet potatoes stuff each potato skin with a rich mix of leeks, crispy bacon, and herbs. Enjoy them as a side dish with dinner, on a bed of greens for a light lunch, or alongside a runny egg for breakfast. There is no wrong way to serve them!
Related: 30 Paleo Sweet Potato Recipes Packed With Flavor
Twice baked white potatoes usually call for inflammatory ingredients like pasteurized cheese, sour cream, or fake bacon bits made with soy. Not only do these twice baked sweet potatoes incorporate clean eating ingredients, they also deliver a dose of gut-friendly micronutrients.
Serve twice baked sweet potatoes next to proteins like braised beef brisket or paleo crab cakes, or as a delicious starchy side for a keto hamburger salad.
Paleo Loaded Twice Baked Sweet Potatoes
https://www.bulletproof.com/recipes/paleo/twice-baked-sweet-potatoes-recipe-2g/
Start to Finish: 90 minutes
Ingredients:
- 4 medium-large sweet potatoes
- 1 teaspoon coconut oil
- 1 tablespoon Grass-Fed Ghee
- 6 slices pastured bacon, diced
- 2 leeks, trimmed and finely sliced
- 2 green onions, finely sliced
- 1 sprig fresh rosemary, roughly chopped
- 1 sprig fresh thyme, roughly chopped
- 1 tablespoon extra virgin olive oil
- Fresh cilantro, lemon juice, and extra virgin olive oil to garnish
Instructions:
- Preheat the oven to 350 degrees. Line a baking tray with greaseproof paper.
- Carefully pierce all sweet potatoes several times. Rub sweet potatoes with coconut oil, coating completely.
- Bake sweet potatoes for 45-60 minutes, or until cooked through.
- In a wide saucepan on medium heat, add ghee. Add bacon, leeks, and fresh herbs.
- Saute for 5 minutes, or until crisp, then remove from heat.
- Remove the sweet potatoes from oven and allow to cool for 5 minutes.
- Raise oven temperature to 390 degrees.
- Slice sweet potatoes lengthwise in half. Using a spoon, scoop out about 40% of the flesh in each half and add to a mixing bowl. With the back of your spoon, mash sweet potatoes.
- Add olive oil and about 80% of the bacon and leek mixture to the sweet potato mash and mix well.
- Add the mixture back in the sweet potato skins until full. Top with the remaining bacon and leek mixture.
- Place sweet potatoes back on the tray. Bake for 5-8 minutes, or until crisp.
- Remove twice baked sweet potatoes and allow to cool.
- Season to taste, and serve with desired garnishes.
Serves: 4
Nutritional Information (per serving):
- Calories: 337.8
- Protein: 7.3g
- Carbs: 37.1g
- Fiber: 5.4g
- Sugar: 8.2g
- Net Carbs: 31.7g
- Fat: 17.8g
- Saturated Fat: 8.2g
- Polyunsaturated Fat: 0.6g
- Monounsaturated Fat: 3.6g
- Trans Fat: 0g
- Cholesterol: 8.2mg
- Salt: 453.1mg
- Potassium: 597.3mg
- Vitamin A: 22524.4mg
- Vitamin C: 9.4mg
- Vitamin E: 1.4mg
- Vitamin K: 30.7ug
- Calcium: 73.6mg
- Iron: 1.9mg
- Zinc: 0.5mg
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