As an 11 year old, twice-baked potatoes were a revelation. It is obvious that my slight obsession with creative ways to cook food started early because I actually vividly remember the first time I ever ate a twice-baked potato. Growing up, this was never a dish that we had eaten at my house, my mom made some killer mashed potatoes but for whatever reason, baked potatoes were a rarity. I went over to a girl named Lindsey’s house for a sleep over during sixth grade and for dinner her mom made twice baked potatoes. I was in awe I asked my hostess for all of the details, went home the next morning and promptly requested that they be added to our family’s menu from that point forward.
As you all can probably tell, given the name of the blog, I am also a big fan of sweet potatoes. They are delicious and a great non-nightshade potato alternative. What I don’t like is that so many sweet potato recipes are just that, sweet. Obviously, when compared to white potatoes they do have sweeter flesh but that doesn’t mean that they only way to enjoy them is covered in brown sugar and marshmallows. Sweet potatoes can just as easily be made to be savory as they can be made to taste sweet.
This delicious side dish will please anyone, paleo, AIP or not and it goes great with a delicious grass-fed steak. I can only hope some nerdy 11 year old out there gets to enjoy these at a sleep over some day… just kidding… maybe.
- 3 Sweet potatoes
- 4 Pieces of Bacon
- 3 Cloves of garlic finely diced
- 1 tsp of salt
- 1-2 TBS solid cooking fat (I used bacon fat)
- 2 TBS Coconut Cream
- ½ tsp lemon juice
- chives to garnish
- Preheat oven to 350 degrees
- Place your sweet potatoes on a lined baking sheet and bake for 1 hour
- As the potatoes are cooking, cook your bacon until crispy and set aside to cool
- When the potatoes are done cooking remove them from the oven and allow them to cool enough to handle.
- Split the skin of the sweet potatoes and scoop the flesh out of each skin.
- In a food processor or mixer combine your sweet potato, garlic, salt, cooking fat, coconut cream, and lemon juice.
- Whip until smooth.
- Crumble your bacon and fold it into the potato.
- Spoon the potato back into the skins
- Garnish with chives
- Place back in the oven and bake for another 15 minutes.