One of my favorite holiday dishes was twice baked potatoes! They were creamy, warm + so delicious. As always, I wanted to find a way to enjoy the dishes I once loved without all of the negative, physical side effects and guilt. These twice baked sweet potatoes are still creamy and packed with so much more flavor and texture than the original ones (bc obviously there’s a ton of additional veggies in there!) Highly recommend you add them to your Thanksgiving menu ASAP 🙂
Healthy Dairy-free Twice Baked Sweet Potatoes
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4 (full potato) or 8 (1/2 potato)
Ingredients
- 4 small/medium sweet potatoes
- Coconut oil + sea salt to coat the sweet potatoes
- 1 large white onion, sliced thinly
- 1 tbsp avocado oil or ghee
- 2 garlic cloves, minced
- 1 yellow pepper, finely diced
- 1.5 cups raw spinach, chopped
- 4 tbsp full fat coconut milk
- 3 tbsp nutritional yeast
- ½ tbsp dijon mustard
- ¼ tsp paprika
- Black pepper to taste
- Optional: Sprinkle of gluten-free panko bread crumbs, chopped nuts, or crushed healthy crackers
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Wash + dry your potatoes, spray with coconut oil and sprinkle sea salt. Lastly, poke each potato with a fork or knife a few times to release steam.
- Bake potatoes for 1 hour or until soft on the inside.
- When there are 15 minutes left on the potatoes, sauté the veggies. Add avocado oil to a heated pan and cook onions + garlic for about 10 minutes on medium low heat until browned and soft.
- Add in peppers and mix. Turn down the heat and cook for another 5-7 minutes with the pan covered. Stir occasionally.
- Add in the chopped spinach and mix. Cook for another 3 to 5 minutes until wilted.
- 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. Make sure to leave a thin layer of potato to avoid breaking the skin.
- Place sweet potato insides in a mixing bowl and mash. Then add in the coconut milk, nutritional yeast, dijon mustard, garlic powder, paprika + black pepper until smooth. Add in the sautéed veggies and mix again until well combined.
- Spoon the mixture back into the potato skins and sprinkle with healthy bread crumbs. Bake again (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 a week and reheat in the oven. Enjoy!
Notes
Little Adapted from https://www.paleorunningmomma.com/twice-baked-sweet-potatoes-paleo/
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Happy Thanksgiving, everyone!
With Health + Happiness Always,
Jax
PS – Stay tuned for my Black Friday Sale for the 12 Day Real Food Reboot – only Reboot sale of the year!
