type in what you're looking for and press enter
58
5 from 10 votes

Twice Baked Sweet Potatoes

Paleo
Prep time
10 mins
Cook time
55 mins
Total time
1 hours 5 mins

Ingredients

  • 4 medium sweet potatoes or 2 large sweet potatoes
  • ½ to 1 tbsp olive oil
  • ½ tsp salt 
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper 
  • handful of sliced green onions
  • ½ cup + ¼ cup shredded cheese (I used mozzarella)
  • 2 tbsp Greek yogurt or creme fraiche or sour cream
  • 2 tsp lime juice

Preparation

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Scrub sweet potatoes. Poke the skin of sweet potatoes with a fork. Cut them into halves, length-wise. Place sweet potatoes on baking sheet. Drizzle olive oil all over them, and rub the oil in so they're well-coated. 
  3. Bake sweet potatoes until they're completely tender - I did about 35 minutes. 
  4. Let the sweet potatoes cool until you're able to touch them. Keep the oven on. Using a spoon, scoop out potato flesh from the halves, leaving at least ¼ inch of flesh.
  5. Put the sweet potato flesh in a small bowl. Mash with a potato masher or a fork. Add salt, garlic powder, and pepper. Add green onions, ½ cup shredded cheese, Greek yogurt, and lime juice. Mix together. Spoon filling into the sweet potato shells. Sprinkle ¼ cup shredded cheese on top of the sweet potato halves. 
  6. Put baking sheet back in the oven. Bake for about 20 minutes, or until the tops of the sweet potatoes have started to brown and they're heated through. Enjoy warm. Can sprinkle more chopped green onion and Greek yogurt/creme fraiche/sour cream on top. 
Gluten-free paleo Twice Baked Sweet Potatoes
Ready to make Twice Baked Sweet Potatoes
Making filling for Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes with cheese and green onions
Twice Baked Sweet Potatoes out of the oven
Ready to eat Twice Baked Sweet Potatoes
Digging into these Twice Baked Sweet Potatoes
Gluten-free Twice Baked Sweet Potatoes ready to eat!
Occasion:
Thanksgiving
Rate this recipe
Print this recipe