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.  

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. 

Author: Michele Rosen

Servings: 4

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4.48 from 23 votes

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

1. 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.
2. 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)
3. While potatoes bake, caramelize the onions (see below) and cook the bacon.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

Calories: 365kcal

Carbohydrates: 31g

Protein: 8g

Fat: 23g

Saturated Fat: 11g

Cholesterol: 40mg

Sodium: 349mg

Potassium: 803mg

Fiber: 5g

Sugar: 6g

Vitamin A: 21765IU

Vitamin C: 15.1mg

Calcium: 80mg

Iron: 2.4mg

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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 Apple Kale Hash

Harvest Sweet Potato Hash

Sweet Potato Bacon Kale Hash for One

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