Twice Baked Stuffed Sweet Potaotes
I’ve been a bit of a downer this week which is totally unlike me so I am trying to snap out of it! If you read my blog post from the other day I explained my frustration in my fitness journey and I allowed that frustration to spiral out of control and bring me down in other areas of my life. Not cool (says me to myself).
Let’s talk about other things instead… Like these twice baked stuffed sweet potatoes. I am so excited for you guys to try this recipe. The first bite I took was so flavorful and rich and it made me wonder, “Why have you never made these before, Carrie!?” Answer: because I’m crazy!
I knew I had some sweet potatoes at home and I really wanted to find an excuse to make paleo sour cream again. That’s when the light-bulb went off and I realized I could have it all – just like my mama taught me… I’m sure she wished I listened to that advice during math class but hey better late than never, right?
I basically made a sweet potato taco but the beauty here is you can top yours with whatever you want! Check out my recipe below, give it a try then let me know some of your favorite toppings.
Twice Baked Stuffed Sweet Potato Recipe
Prep Time: 5 minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Makes 4 Servings
4 medium-large sweet potatoes
3 tablespoons ghee
1 can full fat coconut milk
½ cup pancetta, diced
1 avocado, diced
1 teaspoon apple cider vinegar
Salt and pepper to taste
Chives, chopped (for garnish)
Microwave sweet potatoes on high for 10-12 minutes, or until soft
Once potatoes are done, slice each one in half down the center and scoop out soft inside into a large mixing bowl
Place potato skins in oven on a tinfoil lined baking sheet on broil for 5-8 minutes or until skin begins to get crispy
Heat a skillet over medium heat and add pancetta cooking until crispy. Once slightly browned, remove pancetta and plate on a paper towel-lined plate to drain out excess oil and continue to get crispy
Add ghee, and a splash of coconut milk, salt and pepper to the mixing bowl with sweet potato and stir until blended. Add more coconut milk if you desire a creamier texture
For the paleo sour cream: Drain the rest of the liquid from can of coconut milk and place in food processor with salt and apple cider vinegar then blend on high speed for 2-3 minutes or until the consistency of sour cream
Remove potato skins from the oven and stuff with the sweet potato mixture to each
Garnish each sweet potato with sour cream, pancetta, avocado and chives (and anything else you desire)
Serve warm and enjoy!