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Twice Baked Sweet Potatoes

This delicious recipe is full of yum just in time for the holidays!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: holiday
Cuisine: side dish
Servings: 6
Author: Robin Nielsen


  • 3 sweet potatoes , medium
  • 1/2 cup butter , pastured (or for a vegan option, use whole fat coconut cream, unsweetened)
  • 1/3 tsp sea salt
  • 1 tbls pumpkin spice (or make your own with: 3 tbls cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 1/2 tsp Allspice and cloves)
  • 1 cup chopped pecans
  • 3 tbls chives , finely chopped


  • Preheat oven to 400 degrees. Place a sheet of parchment paper on a baking sheet with one tablespoon of coconut oil and melt in oven. Slice sweet potatoes in half and put on parchment paper in the coconut oil. Bake until done - about 15 - 20 minutes.
  • Let cool for 20 minutes or so. Remove flesh from each sweet potato half and place in bowl with butter (or coconut cream), sea salt and pumpkin spice. Use hand mixer to whip sweet potatoes. Spoon back into skins and sprinkle with pecans and chives.
  • Put back into oven to heat for 5 minutes. Serve.