Healthy, paleo twice baked sweet potatoes are incredibly delicious and creamy – no junky topping necessary!
These twice baked sweet potatoes are healthy and paleo. The only ingredients are sweet potatoes, butter, maple, salt, cinnamon and cayenne. There’s truly no need for marshmallows or any other junk – these potatoes are incredibly creamy and delicious.
When I think about comfort food, one of the dishes that come to mind is twice baked sweet potatoes. There’s something incredible about the creamy, buttery mixture, baked twice to enhance the flavors and textures even more.
I love sweet potatoes in general – I often make microwave sweet potato and enjoy it with just a sprinkle of salt. But these twice baked sweet potatoes, seasoned with butter, maple syrup, cinnamon and cayenne, are practically addictive. Don’t say I didn’t warn you! 🙂
By the way, if you happen to have leftovers, they keep pretty well in the fridge for 3-4 days. Reheat them in a 50% power microwave before serving.
And if you’re looking for a lower carb alternative to twice baked sweet potatoes, how about cheesy, tasty twice baked spaghetti squash?
Watch the video:
Twice-Baked Sweet Potatoes
- 1 large sweet potato, 12 oz, scrubbed clean
- 2 tablespoons grass fed unsalted butter
- 1 tablespoon maple syrup
- 1/8 teaspoon cinnamon, plus more for sprinkling
- 1/8 teaspoon celtic sea salt
- Pinch cayenne
- Preheat oven to 375 degrees F.
- Pierce the sweet potato with a fork. Place it on a foil lined baking sheet. Bake until soft, 60-70 minutes.
- After placing the sweet potato in the oven, place the remaining ingredients in a medium bowl and leave at room temperature.
- Remove the baked sweet potato from the oven and let stand a few minutes, until cool enough to handle.
- Using a sharp knife, split the sweet potato in half lengthwise. Using a spoon, carefully remove most of the warm flesh to the bowl with the remaining ingredients, leaving the skin intact.
- Mix the sweet potato flesh with the remaining ingredients until smooth.
- Add the filling back to the sweet potato skins. Sprinkle with a little more cinnamon. Place back on the baking sheet. Bake until golden brown, about 15 minutes.