AIP Friendly Paleo Twice Baked Sweet Potatoes
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 8 oz each)
- 1 tbsp olive oil
For the filling
- ¼ cup full-fat coconut milk
- 1 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp chopped pecans (optional)
Can be omittedpecans
- 1 tsp maple syrup, for drizzling (optional)Ingredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Rub the sweet potatoes all over with the olive oil and place them on the prepared baking sheet.
- 2
Bake the sweet potatoes for 45–50 minutes, until a fork slides into the thickest part with no resistance and the skins are slightly wrinkled. Remove from the oven and let rest for 5 minutes, until cool enough to handle.
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