These twice baked sweet potatoes can be served as a healthy meal or side dish – your choice! They’re packed with a savory mixture of caramelized onions, spinach and bacon and baked to perfection. They’re family approved, Paleo, Whole30 compliant, and dairy-free.
Well, here we are! Officially beginning the new year, and, I’m diving straight into a January Whole30. I know many of you are jumping on board too, which is why I’m dedicating the month of January to lots of new Whole30 recipes!
Over the course of August-December, it seems like desserts/baking recipes take over my blog (and house!), first with pumpkin and apple recipes, then with holiday cookie baking.
I wind up relying on cookies, breads, brownies and muffins for anytime-snacks, which isn’t the WORST thing (they’re paleo, after all) but, by the end of the year, I wind up feeling like my body, appetite and taste buds need a reset.
So, a reset it is. For me, the Whole30 represents getting back to my “roots” with a real-food lifestyle, since it’s how I ate for the first several months on a Paleo diet.
I decided to kick off the new year and a January Whole30 with a recipe that’s true to my own tastes, with the Paleo “comfort” food that hooked me in the beginning, and made me realize that yes – I could “go Paleo” and REALLY enjoy my food.
I’m talking sweet potatoes, bacon, caramelized onions and spinach! In twice baked potato form – which is most definitely tastier than once-baked, at least in my opinion.
I’ve been purchasing my sugar-free bacon from U.S. Wellness Meats since my very first Whole30, back when I couldn’t find sugar-free bacon at any local stores.
Now, I’m still hooked on the original bacon, BUT, I’ve noticed that it’s far easier to find sugar-free bacon at regular grocery stores, which makes Whole30 life a lot easier!
While I definitely don’t have bacon with every meal during the Whole30, I do like to use it to add flavor to veggies and potatoes, salads, meat, etc. And for these twice baked sweet potatoes? Totally delicious and essential, if you ask me.
I always like to do the first baking for these ahead of time so I only have to make the filling, stuff, and bake once. Otherwise, these are quite the project and not at all weeknight friendly!
If you have an instant pot, you can also cook them first that way rather than using the oven to bake. However, I would use the oven for the second baking to make sure you get the skins and tops nice and crispy.
You can make these twice baked sweet potatoes as a side dish, or have them as a meal with extra greens or a salad. They reheat well, so you can also make them a couple of days ahead of time and reheat in the oven to serve. I hope you’re ready to get started – I know you’re going to love these – let’s cook!
Twice Baked Sweet Potatoes {Paleo, Whole30, Dairy-Free}
Twice Baked Sweet Potatoes {Paleo, Whole30, Dairy-Free}
These twice baked sweet potatoes can be served as a healthy meal or side dish - your choice! They're packed with a savory mixture of caramelized onions, spinach and bacon and baked to perfection. They're family approved, Paleo, Whole30 compliant, and dairy-free.
Ingredients
- 4 small/med sweet potatoes
- Coconut oil or ghee to coat before baking
- Sea salt for baking
- 6 slices nitrate free bacon sugar free for Whole30
- 1 large onion or 2 small sliced thin
- 2 tbsp ghee for caramelizing onion (you can also use rendered bacon fat if preferred)
- sprinkle sea salt for onions
- 5 oz fresh spinach chopped
- 3 Tbsp full fat coconut milk or coconut cream
- 1 Tbsp nutritional yeast
- 2 tsp spicy brown mustard check label for Whole30 compliance
- 1/4 tsp garlic powder optional
- Sea salt and pepper to taste
Instructions
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Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper. Scrub your potatoes and coat them in coconut oil or ghee with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.
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Bake potatoes in the preheated oven for 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
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While potatoes bake, caramelize the onions (see below) and cook the bacon.
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For bacon, heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside. Reserve at least 1 Tbsp bacon fat to sauté the spinach.
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To caramelize the onions, heat a non-stick skillet or well seasoned cast iron skillet over med-low/low heat and the ghee or coconut oil. Add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low or medium low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25-30 minutes and are deep golden brown, remove from heat and transfer to a plate or bowl.
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For spinach, place 1 tbsp bacon fat or other cooking fat in a large skillet (or simply use the same skillet that you cooked the bacon in) and heat over medium-high heat. Add all the spinach and stir or toss with tongs so it wilts evenly. Cook for about 2 minutes or until it’s soft and wilted.
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Once potatoes have baked and are cool enough to handle, cut each one in half lengthwise and carefully scoop out the inside using a spoon, leaving a thin layer to avoid breaking the skin.
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Place inside of potatoes in a mixing bowl and mash, then stir in the coconut milk, nutritional yeast, mustard and garlic powder until smooth. Crumble in the cooked bacon and stir in the caramelized onions and spinach, then season with salt and pepper to taste.
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Spoon the mixture into the potato skins to fill all, then bake (at 400 degrees) for another 15-20 minutes until toasty. Serves 8 as a side dish or 4 as a meal. Store leftovers in the refrigerator for up to 4 days - reheat in the toaster oven or oven. Enjoy!
Nutrition
What I Used To Make My Twice Baked Sweet Potatoes:
Want More Whole30 Sweet Potato Recipes? Try One of These!
Easy Chili Stuffed Sweet Potatoes
Sweet Potato Breakfast Hash with Sausage and Eggs
Sausage Pizza Twice Baked Sweet Potatoes
Sweet Potato Apple Breakfast Bake
Sweet Potato Bacon Kale Hash for One
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Linda says
January 1, 2018 at 11:50 amI love your recipes, but I have a question. This is the second recipe where you indicate to use 5 oz of fresh spinach. Can you tell me what that would measure out to, for example 1 cup? I buy big containers of spinach, and when I weigh out 5 oz on my kitchen scale, is it such a small amount that I can’t imagine that it is correct. Thanks for your help!
Michele says
January 2, 2018 at 1:58 pmI sometimes buy 5 oz containers and it winds up being about 2 very large handfuls I’d say.
Natalie says
January 2, 2018 at 3:05 amYUM! It looks so good and perfect for dinner!
Michele says
January 2, 2018 at 1:40 pmHope you enjoy!
Dana says
January 17, 2018 at 8:54 amI have your site bookmarked, and when I open it the most recent recipe is from January 1. To find more recent (whole 30 for example) I have to go to Recipes, then click whole 30. Any idea why? Thanks for any help!
Michele says
January 17, 2018 at 1:34 pmHmm, make sure you have the homepage URL bookmarked rather than one of the other pages. Sounds like you might have another page bookmarked or for some reason it bookmarked something from Jan 1st. Not sure, hopefully that helps!
Lauren says
January 21, 2018 at 6:30 pmThis recipes looks great, but I do not have the nutritional yeast. Is that going to change the recipe dramatically to make it without it?
Michele says
January 23, 2018 at 12:15 pmNope you can make it without, it’s just for added flavor 🙂
Samantha Ryan says
January 22, 2018 at 9:02 pmThese were incredible!!!!! Made it without the yeast because I’m not that fancy and it was expensive at the store, but it tasted amazing!! I’m not super talented at scooping out potato skins, so I might just make them as loaded mashed potatoes next time. Thanks for the great recipe!
Devon says
January 28, 2018 at 4:27 pmAbsolutely delicious!
Payten Beacham says
February 1, 2018 at 12:10 pmHey! would these still taste good heated up in the microwave for lunches?
Michele says
February 1, 2018 at 12:55 pmI personally think they taste fine that way!
Samantha says
February 10, 2018 at 12:41 pmI love these with sweet potatoes but has anyone tried making these with white/ russet potatoes? My dad is the “picky eater” in the family and hates sweet potatoes (he also claims that retirement means not having to eat things he doesn’t like anymore). I’ve never put mustard in with white potatoes and am wondering about the flavor.
Michele says
February 11, 2018 at 10:24 amI haven’t tried these with white but I think they would taste fine 🙂
Beth says
March 20, 2018 at 3:37 pmDo you think you can make these a day ahead and then bake them the following day?
Michele says
March 20, 2018 at 6:48 pmYup that would work just fine 🙂
Shay says
March 3, 2019 at 1:08 pmThese are Delicious!!! The only thing I would change is the Mustard…Found it abit overpowering & it cut out the taste of the Coconut Milk which I love…Thanks soooo much, this recipe will be my go to😊