Mia & Peter's Recipes

Twice Baked Sweet Potatoes

Serves: 1 Taya   |   Meals:

Ingredients

  • 4 sweet potatoes
  • coconut oil
  • Sea salt for baking
  • 1 large onion or 2 small sliced thin
  • 2 tbsp coco nut oil for caramelizing onion
  • 5 oz fresh spinach chopped
  • 3 tbsp full fat coconut milk or coconut cream
  • 1 tbsp nutritional yeast
  • 1 tsp mustard
  • 2 cloves of garlic

Directions

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Scrub your potatoes and coat them in coconut oil or ghee with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.
  2. Bake potatoes in the preheated oven for 35 minutes or until soft on the inside (times will vary depending on the thickness of your potatoes).
  3. While potatoes bake, caramelize the onions.
  4. To caramelize the onions, heat a non-stick skillet or well seasoned cast iron skillet over med-low/low heat and the coconut oil. Add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low or medium low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25-30 minutes and are deep golden brown, remove from heat and transfer to a plate or bowl.
  5. For spinach, place 1 tbsp of coconut oil in a large skillet and heat over medium-high heat. Add all the spinach and stir or toss with tongs so it wilts evenly. Cook for about 2 minutes or until it’s soft and wilted.
  6. 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, leaving a thin layer to avoid breaking the skin.
  7. Place inside of potatoes in a mixing bowl and mash, then stir in the coconut milk, nutritional yeast, mustard and garlic powder until smooth. Stir in the caramelized onions and spinach, then season with salt and pepper to taste.
  8. Spoon the mixture into the potato skins to fill all, then bake (at 400 degrees) for another 15-20 minutes until toasty.