So from what I understand, football season has started. While I don’t have a really good grasp of the rules of engagement, I understand that you need strength to watch and cheer for your team! These sweet potato skins are the perfect finger food to share with friends and family while watching the action on TV. They are nutritious, healthy, and fun to eat!
Paleo – AIP
Sweet Potato Skins
Stuffed with goodness!
Fresh cilantro sauce
You can prepare these sweet potato skins ahead of time and reheat them in the oven when needed. If you choose to plan ahead, just exclude the avocado in the stuffing beforehand, and add it at the last minute, right before serving. Avocado won’t keep well in the fridge, even for a day (you know it will turn brown and yucky!).
Another highlight of this recipe is the super awesome fresh cilantro sauce. Don’t hold back on it, it’s all good! You can swap the cilantro for Italian parsley if it’s easier for you. This sauce will keep up to one week in the refrigerator.
- 3 sweet potatoes (approximately the length of your hand)
- 2 tablespoons avocado oil
- 1/3 teaspoon fine sea salt
- Stuffing:
- 4 slices bacon, chopped
- 2 cups chopped mushrooms
- 1 cup chopped red onion
- 1/4 teaspoon of fine sea salt
, or more to taste
- 1/2 avocado, chopped
- 2 scallions, chopped
- 1/3 cup chopped cilantro
- Sauce:
- 1/2 cup full fat coconut milk
- 1/3 cup chopped cilantro
- 2 teaspoons lemon juice
- Pinch of salt
- Warm up the oven to 400° F.
- Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
- While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
- Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
- Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
- Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
- Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
- Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
- In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
- In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
- Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
- Bon appétit!
The recipe for these Stuffed Sweet Potato Skins has been shared on: Paleo AIP Recipe Roundtable at Phoenix Helix –
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Are you adding the sweet potato that you scooped out into the stuffing, or just using it for another recipe? Looks amazing…can’t wait to try the sauce!
Hello Linda,
Good question! No, I do not add the sweet potato back into the stuffing. Keep it to make mashed sweet potatoes for example 😉 And the sauce is awesome!
Holy Yum! These look soooo satisfying. Great recipe Sophie : )
Hello Anne 🙂 Thanks so much for stopping by!
I made this tonight as more of a baked potato to serve as a meal, and it was delicious! I used purple Japanese sweet potatoes, which have more of the starchy consistency of a white potato. I also cooked in some spinach with the bacon for some extra greens. Though, my favorite touch would have to be the cilantro lime “sour cream”, it was the perfect acidic balance to the sweetness of the potato. And as someone who has been off dairy for years, I couldn’t get enough of it! I didn’t know how much I missed the sour creamy flavor.
Great recipe! Thank you for sharing!