Paleo Twice Baked Sweet Potatoes
Sweet potatoes are already one of the most satisfying whole foods around, and baking them twice transforms them into something genuinely special. The flesh gets scooped out and mashed with full-fat coconut milk, melted coconut oil, maple syrup, cinnamon, and ginger — all ingredients that are completely grain-free and dairy-free — then spooned back into the skins and baked until the tops turn lightly golden. The result is creamy, warmly spiced, and just sweet enough to feel indulgent without straying from clean eating principles. It's the kind of dish that works equally well as a hearty side or a light main, and it comes together with minimal fuss. Optional chopped pecans and a drizzle of maple syrup on top add a little crunch and extra richness if you want to take it over the edge. One batch makes four loaded halves, which is perfect for a weeknight dinner or meal-prepping ahead for the week.
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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
- 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)
- 1 tsp maple syrup, for drizzling (optional)
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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