The Holiday Series – Twice-Baked Sweet Potatoes

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Hey guys! Here’s a great sweet potato preparation of mine that was featured in the CrossFit Journal last week. While there is brown sugar included, these are delicious even without it, and Paleo too!

We’ve got a lot coming up this week, just in time for Thanksgiving, or well ahead of time for your Christmas dinner. Be sure to check back for how to brine, fry, smoke and carve a turkey. And, if you haven’t seen them yet, check out:

The Holiday Series – Citrus Ginger Cranberry Compote

The Holiday Series – Maple Mushroom Medley

The Holidays are my favorite time of year and I am thankful for all of you. If you have any questions about preparation of your Thanksgiving dinner, please leave questions to comments. I’ve done it several times on a major scale and the key, as with most things in the kitchen, is preparation…

Have a great day and do your best to “Keep It Paleo!”

Your Pal,

Paleo Nick

(Hanging with my man, Paleo Mark!)

Twice-Baked Sweet Potatoes

Ingredient List:

  • 6 sweet potatoes (Covington variety recommended)
  • 1 cup green chiles, drained and finely chopped
  • 1 cup whole coconut milk
  • ½ cup brown sugar (optional)
  • 8 slices bacon, cooked until crispy and finely chopped
  • 4 slices bacon, cooked until crispy and halved for garnish
  • 8 sprigs fresh cilantro, rinsed

Preparation Instructions:

  1. Bake sweet potatoes on a foil- or parchment-lined sheet pan at 350°F for 45 minutes or until potatoes are easily pierced with a fork.
  2. Remove potatoes from the oven, peel two of them completely and throw them in a large mixing bowl.
  3. Cut the remaining potatoes in half and scoop out the center to form a pocket with 1/3 inch of flesh still attached to skin. Add scooped-out flesh to mixing bowl.
  4. Add bacon, green chiles, coconut milk and brown sugar to the mixing bowl and whisk until uniformly combined.
  5. Transfer this mixture to a large pastry bag with a large “closed star” tip. If you do not have a pastry bag, you can simply scoop the stuffing back into the potato shells and gussy it up with a wavy design that will brown well.
  6. If you are using a pastry bag, spin the top end closed and pipe filling into shells with a curlicue design or the trusty “in and out.”
  7. Places potatoes back on the sheet pan and return to oven.
  8. Broil at 500°F for 5 minutes, or until the top design/waves become crispy and golden brown.
  9. Remove from oven, transfer to a serving platter and garnish with crispy bacon and cilantro.

“Keep It Paleo!”

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