Twice Baked Sweet Potato

4 sweet potatoes

Coconut oil


Avocado oil

1 onion sliced

2 tbsp avocado oil

5 oz fresh spinach, chopped

3 Tbsp full fat coconut milk or coconut cream

1 Tbsp nutritional yeast

2 tsp spicy brown mustard 

1/4 tsp garlic powder 

Sea salt and pepper to taste

Preheat your oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper. Scrub your potatoes and coat them in coconut oil with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.

Bake potatoes in the preheated oven for 1 hour or until soft on the inside

While potatoes bake, caramelize the onions. To caramelize the onions, heat a non-stick skillet or well seasoned cast iron skillet over med-low/low heat and the ghee or coconut oil. Add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low or medium low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25-30 minutes and are deep golden brown, remove from heat and transfer to a plate or bowl.

For spinach, place 1 tbsp avocado oil in a large skillet and heat over medium-high heat. Add all the spinach and stir or toss with tongs so it wilts evenly. Cook for about 2 minutes or until it’s soft and wilted. Sprinkle with salt

Once potatoes have baked and are cool enough to handle, cut each one in half lengthwise and carefully scoop out the inside using a spoon, leaving a thin layer to avoid breaking the skin.

Place inside of potatoes in a mixing bowl and mash, then stir in the coconut milk, nutritional yeast, mustard and garlic powder until smooth. Stir in the caramelized onions and spinach, then season with salt and pepper to taste.

Spoon the mixture into the potato skins to fill all, then bake (at 400 degrees) for another 15-20 minutes until toasty. Serves 8 as a side dish or 4 as a meal.