Twice Baked Sweet Potatoes {Paleo, Whole30, Dairy-Free}

These twice baked sweet potatoes can be served as a healthy meal or side dish – your choice!  They’re packed with a savory mixture of caramelized onions, spinach and bacon and baked to perfection.  They’re family approved, Paleo, Whole30 compliant, and dairy-free.

Ingredients

• 4 small/med sweet potatoes
• Coconut oil or ghee to coat before baking
• Sea salt for baking
• 6 slices nitrate free bacon sugar free for Whole30
• 1 large onion or 2 small sliced thin
• 2 tbsp ghee for caramelizing onion (you can also use rendered bacon fat if preferred)
• sprinkle sea salt for onions
• 5 oz fresh spinach chopped
• 3 Tbsp full fat coconut milk or coconut cream
• 1 Tbsp nutritional yeast
• 2 tsp spicy brown mustard check label for Whole30 compliance
• 1/4 tsp garlic powder optional
• Sea salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil or 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 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
3. While potatoes bake, caramelize the onions (see below) and cook the bacon.
4. For bacon, heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside. Reserve at least 1 Tbsp bacon fat to sauté the spinach.
5. For full instructions : www.paleorunningmomma.com

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