Twice Baked Sweet Potatoes (Paleo, Whole30, Dairy-Free) – The Side Dish That Stole the Show
You Say Side Dish, I Say Main Course – Let’s Call the Whole Thing Yummy
There’s something nostalgic about the scent of something baking slowly in the oven—especially when it’s sweet potatoes, sizzling with bacon and caramelized onions. I first made these twice baked sweet potatoes on a random Tuesday when our fridge was dangerously close to grocery day and all I had was “a little of this and a little of that.” Spinach, an onion, some bacon... and four sweet potatoes giving me a “use me or lose me” kind of stare.
The result? Let’s just say dinner turned into a moment. The kind of dish where you’re halfway through your first bite and already wondering when you can make it again. Crispy potato skins cradling a savory, creamy filling that’s smoky from the bacon, sweet from the caramelized onions, earthy from the spinach, and just tangy enough thanks to a little mustard kick. Whole30 and Paleo approved, but full of flavor that no one’s going to label “diet food.”
✨ Why You'll Love This Recipe
These Twice Baked Sweet Potatoes are the unsung heroes of the flexible meal world. Here’s why:
✅ Serve them as a side dish to grilled chicken, steak, or pork chops.
✅ Make them the main event with a side salad or roasted veggies.
✅ Perfect for meal prep—they reheat beautifully.
✅ Take them to brunch with an egg on top.
✅ Go vegetarian by skipping the bacon and adding mushrooms or sun-dried tomatoes.
🥔 Twice Baked Sweet Potatoes Recipe
Paleo | Whole30 | Dairy-Free
Serves: 4 as a meal, 8 as a side
Ingredients:
4 small/medium sweet potatoes
Coconut oil or ghee (for coating before baking)
Sea salt for baking
6 slices nitrate-free, sugar-free bacon (Whole30 compliant)
1 large onion (or 2 small), thinly sliced
2 tbsp ghee (or rendered bacon fat, for caramelizing 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)
¼ tsp garlic powder (optional)
Sea salt and black pepper, to taste
Instructions:
Preheat Oven:
Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.Prepare Potatoes:
Scrub sweet potatoes, coat them with coconut oil or ghee by hand, and sprinkle with sea salt. Poke each a few times with a fork to vent.Bake Potatoes:
Bake for about 1 hour or until soft inside (time varies with potato size).Cook Bacon:
While potatoes bake, cook bacon in a skillet over medium heat until crisp. Set aside on paper towels. Save 1 tbsp bacon fat for spinach.Caramelize Onions:
In a separate skillet, heat 2 tbsp ghee or bacon fat over low to medium-low heat. Add sliced onions, sprinkle with a bit of sea salt, and cook slowly for 25–30 minutes, stirring every few minutes until deep golden brown. Remove from heat.Sauté Spinach:
In the same skillet (or a new one), heat reserved bacon fat over medium-high. Add chopped spinach and sauté until wilted (about 2 minutes).Prep Potato Filling:
Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out most of the flesh, leaving a thin border to support the skin.Mix Filling:
In a mixing bowl, mash the scooped potato. Add coconut milk, nutritional yeast, mustard, and garlic powder. Stir until creamy. Crumble in the cooked bacon, then fold in caramelized onions and spinach. Season with salt and pepper to taste.Fill and Bake Again:
Spoon mixture back into the sweet potato skins and place on the baking sheet. Return to oven and bake another 15–20 minutes until heated through and slightly toasty on top.Serve and Enjoy:
Serve warm, and store leftovers in the fridge for up to 4 days. Reheat in a toaster oven or oven for best results.
🔥 How to Serve It
Main Dish Night: Serve with a tossed arugula salad and balsamic vinaigrette.
BBQ Dream Team: Pair with grilled steak, pulled pork, or even cedar plank salmon.
Brunch Goals: Add a poached or fried egg and some hot sauce.
Meal Prep Magic: Keep in the fridge for a quick heat-and-eat lunch.
This dish hits that rare sweet spot of comforting and nutrient-packed, indulgent but totally clean. Whether you're staying Whole30 or just want something seriously satisfying without the dairy or grains, these sweet potatoes are the answer.
