“Cheesy” Stuffed Sweet Potatoes

These hearty stuffed sweet potatoes are bound to become a new family favorite! They’re AIP, Paleo, Top 8 & Whole30 friendly.

Baked to perfection and stuffed with nutritious ingredients, these sweet potato delights are then drizzled with an addicting “cheese” sauce made completely out of veggies! There are two options for these, one that keeps them plant-based and the other that uses bacon. The rich and velvety vegan “cheese” omits popular dairy substitutes like nutritional yeast, cashews and eggs, making it allergen-free friendly as well. These are seriously so yummy. Enjoy!

Jump to:

• Ingredients
• Instructions
• Tips & Tricks
• Recipe

Ingredients

Stuffed Sweet Potatoes

• Sweet potatoes
• Broccoli
• Purple Cabbage
• Avocado
• Red Onion
• ​Lime wedges 
• Cilantro (optional)
• Bacon (optional)
• Olive Oil/Salt (if bacon is omitted)

“Cheese” Sauce

• Butternut squash
• Onion
• Carrot
• Garlic
• Coconut milk
• Apple cider vinegar
• Ground ginger
• Ground turmeric
• Salt
• Olive oil

See recipe card for quantities.

Instructions

Stuffed Sweet Potatoes

1. Heat oven to 425F.
2. Pierce sweet potatoes lengthwise with a fork multiple times and put on a baking tray.
3. Spread bacon slices on a wire rack over another baking tray.
4. Place both potatoes and bacon in the oven and bake for 20 minutes.
5. Take bacon out and set aside. Chop into pieces once cooled.
6. Carefully put broccoli on the same pan as the bacon, coating with leftover bacon grease and sprinkling with salt. (Note, if bacon wasn’t used, put broccoli on a baking tray and drizzle with olive oil/sprinkle with salt.) Bake for 20 minutes.
7. While broccoli and potatoes finish cooking, cut the avocado, red onion, red cabbage and lime wedges. 
8. Once finished cooking, stuff potatoes with veggies and drizzle with cheese sauce. Serve with cilantro garnish, if desired.

“Cheese” Sauce

1. While sweet potatoes are baking, heat olive oil in a saucepan over medium-high heat.
2. Add all the sauce ingredients except the coconut milk and saute for 5 minutes, stirring occasionally.
3. Add coconut milk and let simmer for 10 minutes, or until veggies are easily pierced with a fork.
4. Transfer to a blender and blend on high until smooth.
5. Drizzle on top of potatoes.

Hint: The thickness of the sauce is up to you. If you prefer it on the thicker side, cook on the stove for a longer period of time. 

Tips & Tricks

1. Place the bacon slices on a wire rack for perfect crispiness.
2. When shopping for bacon, make sure to read the label! In order to stay compliant with the AIP, Paleo and Whole30 diets you will need to purchase bacon that is sugar-free, nitrate-free, and also free of additives.
3. Save leftover bacon grease, if any, by transferring it to a jar with a tight lid and freezing for later use.

Recipe